Pickled Peaches

Name: Pickled Peaches
Ingredients: 2 pounds brown sugar; 2 cups vinegar; 1 ounce stick cinnamon; Y% ounce whole cloves; 4 quarts peaches

From Royal cook book, 1930

All measurements are level.

Presented as published in 1930. 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

4677Calories

25 gProtein

1171 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories4677 kcal

Protein25 g

Carbohydrates1171 g

Fiber57 g

Sugars1088 g

Total Fat8.8 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium626 mg

Potassium4489 mg

Calcium1253 mg

Iron19 mg

Magnesium337 mg

Phosphorus630 mg

Zinc6.8 mg

Copper2.5 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C102 mg

Vitamin A597 mcg

Vitamin E1.9 mg

Vitamin K103 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate162 mcg

Choline29 mg

Caffeine0 mg

Water2645 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 47. The excerpt below is the record exactly as published.

Pickled Peaches 2 pounds brown sugar 2 cups vinegar- 1 ounce stick cinnamon Y% ounce whole cloves 4 quarts peaches

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