Pickled Peaches
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Lindsay Shuford
Presented as published in 1948. 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
4817Calories
1 gProtein
1225 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories4817 kcal
Protein0.8 g
Carbohydrates1225 g
Fiber4 g
Sugars1216 g
Total Fat5.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium291 mg
Potassium217 mg
Calcium127 mg
Iron2 mg
Magnesium41 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.2 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A2.5 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.1 mcg
Choline3.1 mg
Caffeine0 mg
Water455 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 19. The excerpt below is the record exactly as published.
PICKLED PEACHES 1 pint vinegar 1 tablespoon cloves 3 pints sugar 3 sticks cinnamon 1 tablespoon allspice
Cook this with the app: pantry check, scaling, and the assistant.