Pickled Peaches

Name: Pickled Peaches
Ingredients: To eight pounds fruit; four pounds sugar; One quart vinegar; Two ounces stick cinnamon; Two ounces cloves; One ounce black pepper

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

7524Calories

9 gProtein

1908 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories7524 kcal

Protein8.6 g

Carbohydrates1908 g

Fiber57 g

Sugars1814 g

Total Fat15 g

Saturated Fat2.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.4 g

Omega-30.4 g

Cholesterol0 mg

Sodium206 mg

Potassium1255 mg

Calcium1126 mg

Iron15 mg

Magnesium244 mg

Phosphorus178 mg

Zinc3 mg

Copper1 mg

Manganese48 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A21 mcg

Vitamin E6.6 mg

Vitamin K145 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate22 mcg

Choline31 mg

Caffeine0 mg

Water922 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

PICKLED ‘PEACHES. MRS. H. C. WALLACE. To eight pounds fruit allow four pounds sugar. One quart vinegar. ; Two ounces stick cinnamon. Two ounces cloves. One ounce black pepper

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