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To Preserve Dried Peaches
From The new Annie Dennis cook book, 1905
Serves 7
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
508Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein1.4 g
Carbohydrates131 g
Fiber3.1 g
Sugars97 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium383 mg
Calcium20 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 14. The excerpt below is the record exactly as published.
To Preserve Dried Peaches Get the large yellow peaches that have been cut in half and dried with the peeling on ; wash them carefully. Take two pounds of the peaches and soak in half gallon of clear cold water twenty-four hours, when the peeling will slip off with little trouble. After peeling them in this way, take two teacupfuls of the water in which they were soaked, and one and a half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.