Pickled Peaches
From Physical culture cook book, 1901
Presented as published in 1901. 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
11682Calories
41 gProtein
2943 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories11682 kcal
Protein41 g
Carbohydrates2943 g
Fiber68 g
Sugars2871 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium634 mg
Potassium5603 mg
Calcium264 mg
Iron17 mg
Magnesium380 mg
Phosphorus1036 mg
Zinc11 mg
Copper3.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C186 mg
Vitamin A1089 mcg
Vitamin E0 mg
Vitamin K136 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)37 mg
Folate272 mcg
Choline0 mg
Caffeine0 mg
Water4912 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 70. The excerpt below is the record exactly as published.
Pickled Peaches. — Ten pounds of fruit, five and a half pounds sugar, one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.