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Pickled Peaches
From The Swedish, French, American cook book, 1918
Serves 5
Can be used after two weeks.
Presented as published in 1918. 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
700Calories
1 gProtein
176 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein1.5 g
Carbohydrates176 g
Fiber8.2 g
Sugars162 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium74 mg
Potassium257 mg
Calcium162 mg
Iron3 mg
Magnesium65 mg
Phosphorus29 mg
Zinc0.6 mg
Copper0.1 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.1 mcg
Vitamin E2.1 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline9 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 623. The excerpt below is the record exactly as published.
Pickled Peaches ( Peches marinees ) Take a basket of peaches, peel, split in halves if large — leave whole if small. Put on the stove three cups water and four cups sugar, cook to a syrup and add the peaches, then cook for twenty minutes (skim all the time). Add one and a half cups vinegar, about two dozen cloves, and some bark of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.