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Pickled Peaches
From Delta Gamma cook book, 1922
Serves 14
Recipe by Grace C. Nelson (Lambda).
Presented as published in 1922. 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
617Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein2.4 g
Carbohydrates156 g
Fiber4.3 g
Sugars151 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium328 mg
Calcium22 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0.3 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 107. The excerpt below is the record exactly as published.
Pickled Peaches 8 pounds peaches 4 pounds sugar 1 pint vinegar Stick two or three cloves in each peach. Add a few sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.