Pickled Peaches
From Cooks in clover, 1889
Mrs. W. N. Kip
Presented as published in 1889. 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
12396Calories
0 gProtein
3163 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories12396 kcal
Protein0 g
Carbohydrates3163 g
Fiber0 g
Sugars3169 g
Total Fat10 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium83 mg
Calcium89 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water907 g
As published
This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.
Pickled Peaches. — One quart of vinegar; seven ) pounds of sugar ; whole cinnamon, and cloves to 1 tas
Cook this with the app: pantry check, scaling, and the assistant.