Spiced Peaches
From Household science and arts, 1913
Presented as published in 1913. 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
3621Calories
3 gProtein
917 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories3621 kcal
Protein2.6 g
Carbohydrates917 g
Fiber17 g
Sugars881 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium284 mg
Potassium1405 mg
Calcium1106 mg
Iron9.7 mg
Magnesium120 mg
Phosphorus80 mg
Zinc1 mg
Copper0.6 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A4.8 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline26 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 69. The excerpt below is the record exactly as published.
2 lb. brown sugar 1 oz. stick cinnamon Cloves 2 c. vinegar RECIPE 315. i pk. peaches 2 lb. brown sugar 1 oz. stick cinnamon 1 tbs. whole cloves 2 in. piece of ginger root 2 c. vinegar RECIPE 316. 4 c. sugar 2 tbs. cinnamon 1 tbs. whole clove 2 c. vinegar Watermelon rind Pickling SWEET PICKLED PEARS Boil the vinegar, sugar, and cinnamon together for fifteen minutes. Wash, pare, quarter, and core the pears ; put two whole cloves into each quarter. Cook a few pears at a time, in sirup, until they are tender. Put them into jars. SPICED PEACHES
Cook this with the app: pantry check, scaling, and the assistant.