German Peaches
From Jane Hamilton's recipes, 1909
Should there not be vinegar enough to cover the peaches, add as much as is necessary.
Presented as published in 1909. 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
8713Calories
36 gProtein
2228 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories8713 kcal
Protein36 g
Carbohydrates2228 g
Fiber68 g
Sugars2132 g
Total Fat21 g
Saturated Fat1.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium919 mg
Potassium5041 mg
Calcium485 mg
Iron18 mg
Magnesium399 mg
Phosphorus864 mg
Zinc9.3 mg
Copper3.2 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C160 mg
Vitamin A880 mcg
Vitamin E1.9 mg
Vitamin K139 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)31 mg
Folate235 mcg
Choline8.8 mg
Caffeine0 mg
Water3210 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 21. The excerpt below is the record exactly as published.
one ounce of allspice, the same of cloves, the same of ginger, four ounces of black mustard seed (all well bruised), an ounce of horseradish scraped, and a pound of sugar to a peck of peaches. 999 PEACHES, GERMAN. Pare the peaches and weigh them. To eight pounds of peaches put one ounce of (94) JANE HAMILTON'S RECIPES allspice, three-quarters of an ounce of cin- namon, and the same of cloves, also one quart of strong vinegar and four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.