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Spiced Peaches
From The economical cook book, 1905
Serves 20
Presented as published in 1905. 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
780Calories
3 gProtein
195 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein3.3 g
Carbohydrates195 g
Fiber6.8 g
Sugars185 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium463 mg
Calcium50 mg
Iron2.1 mg
Magnesium39 mg
Phosphorus80 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate22 mcg
Choline0.7 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 131. The excerpt below is the record exactly as published.
Spioed Peachei (whole). Foorteen pounds of peaches, seven pounds of sifted sugar; pare the peaohes, and put them in a preserving-kettle with water to cover them and simmer until soft ; take them out with a per- forated skimmer and lay them on a sieve to drain. Throw away the water they were boiled in, and put the sugar into the kettle with a quart of good eider vinegar^ an ounce of whole doves, an ounce of cinnamon-stick, and three blades of mace
Cook this with the app: pantry check, scaling, and the assistant.