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Peach Mangoes
From The Twin-city housewife, 1920
Serves 14
Presented as published in 1920. 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
435Calories
1 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein1.4 g
Carbohydrates103 g
Fiber1.7 g
Sugars97 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium382 mg
Calcium184 mg
Iron3.8 mg
Magnesium44 mg
Phosphorus53 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline6.1 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 43. The excerpt below is the record exactly as published.
Peach Mangoes One gallon freestone peaches, one-half gallon cider vinegar, three pounds brown sugar, one cup white mustard seed, one-half cup celery seed, one teaspoon each allspice and ground mace, two small onions, two tablespoons tumeric, six slices fresh horseradish
Cook this with the app: pantry check, scaling, and the assistant.