To Preserve Peaches
From The universal cookery book, 1887
Cooking time is generally twenty to thirty minutes.
Presented as published in 1887. 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
1937Calories
4 gProtein
498 gCarbs
3 gFat
Full nutrition (24 nutrients)
Calories1937 kcal
Protein4.1 g
Carbohydrates498 g
Fiber6.8 g
Sugars491 g
Total Fat2.7 g
Sodium64 mg
Potassium562 mg
Calcium23 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus100 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C19 mg
Vitamin A109 mcg
Vitamin K14 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate27 mcg
Water401 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 46. The excerpt below is the record exactly as published.
To Preserve Peaches. “ The clear-stone yellow peaches, white at the stone, are the best. Weigh the fruit after it is pared. To each pound of fruit allow a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.