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To Preserve Peaches
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
646Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein1.4 g
Carbohydrates166 g
Fiber2.3 g
Sugars164 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium189 mg
Calcium12 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
To Preserve Peaches. — Cut a pound of select peaches in halves, remove from the stones, and pare. Put a Cannings Preserving, and Pickling. 169 pound of cut-loaf or granulated sugar, a pint of water
Cook this with the app: pantry check, scaling, and the assistant.