vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Pickled Peaches

Name: Pickled Peaches
Yield: 20 servings
Ingredients: Fourteen pounds of fruit; seven pounds of sugar; one pint of vinegar; one ounce of cloves; one ounce of cinnamon; four blades of mace

From The New century cook book, 1899

Serves 20

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

647Calories

0 gProtein

163 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories647 kcal

Protein0.5 g

Carbohydrates163 g

Fiber2.2 g

Sugars159 g

Total Fat2.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium10 mg

Potassium47 mg

Calcium39 mg

Iron1.1 mg

Magnesium13 mg

Phosphorus8.8 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A2.3 mcg

Vitamin E0.2 mg

Vitamin K2.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.2 mcg

Choline0.7 mg

Caffeine0 mg

Water23 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 46. The excerpt below is the record exactly as published.

Pickled Peaches. Fourteen pounds of fruit, seven pounds of sugar, one pint of vinegar, one ounce of cloves, one ounce of cinnamon, four blades of mace

Cook this with the app: pantry check, scaling, and the assistant.