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Pickled Peaches
From The household cook book, 1902
Serves 5
Pears and Quinces can be done similarly.
Presented as published in 1902. 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
660Calories
0 gProtein
162 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein0.1 g
Carbohydrates162 g
Fiber1 g
Sugars161 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium25 mg
Calcium31 mg
Iron0.4 mg
Magnesium6.4 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.
PICKLED PEACHES— If hard, steam them until tender; if soft, wipe them only; then pack them in jars. Take 1 quart of sugar and 1 tablespoon of cloves and broken stick cinnamon (tied in a bag) to each quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.