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Pickled Peaches
From The Rural cook book, 1907
Serves 15
Presented as published in 1907. 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
499Calories
0 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein0.4 g
Carbohydrates127 g
Fiber2.5 g
Sugars123 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium57 mg
Calcium44 mg
Iron0.5 mg
Magnesium5.7 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A7.8 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline0.4 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 128. The excerpt below is the record exactly as published.
Pickled Peaches. — For pick'.ing select medium-sized peaches, ripe and firm. Rub off the down with a piece of iiannel. To eight pounds of fruit use four pounds of granulated sugar, one quart of vinegar, two ounces of stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.