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To Stew Peaches
From The art of cookery, 1899
Serves 2
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
420Calories
3 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein2.8 g
Carbohydrates106 g
Fiber4.6 g
Sugars101 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44 mg
Potassium378 mg
Calcium17 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin E0 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Stew Peaches. — Prepare peaches the same as pears. To each quart of peaches add a cup of hot water and three quarters of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.