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Spiced Peaches
From The national course in home economics, 1917
Serves 16
Recipe by Amy Curtis.
Presented as published in 1917. 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
659Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein2.3 g
Carbohydrates167 g
Fiber3.9 g
Sugars163 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium318 mg
Calcium15 mg
Iron1 mg
Magnesium22 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A61 mcg
Vitamin E0 mg
Vitamin K8.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline0.1 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 259. The excerpt below is the record exactly as published.
SPICED PEACHES. To nine pounds of peaches add five pounds of sugar and a pint of vinegar. Stick one clove into each peach, prick with a fork
Cook this with the app: pantry check, scaling, and the assistant.