Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Canned Peaches
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 16
A modern interpretation · AI-generated from the original record
Ingredients
- Eight quarts peaches
- One quart sugar
- Three quarts water
Method
Put sugar and water in a stewpan, stir until sugar is dissolved.
Remove skins from peaches, cut in halves, remove all stones but one or two.
Put a layer of peaches in syrup, cook until peaches are soft.
Put in sterilized jars.
Nutrition per serving
323Calories
3 gProtein
81 gCarbs
1 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
CANNED PEACHES. Eight quarts peaches. One quart sugar. Three quarts water
Cook this with the app: pantry check, scaling, and the assistant.