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Pickled Peaches
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 11
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
633Calories
3 gProtein
159 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein3.2 g
Carbohydrates159 g
Fiber9.3 g
Sugars145 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium80 mg
Potassium472 mg
Calcium117 mg
Iron2.8 mg
Magnesium63 mg
Phosphorus73 mg
Zinc1 mg
Copper0.3 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A61 mcg
Vitamin E1.4 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate19 mcg
Choline6.1 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Pickled Peaches. — For six pounds of fruit use three of sugar, about three dozen cloves, and a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.