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Spiced Peaches
From The art of cookery, 1899
Serves 13
Presented as published in 1899. 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
527Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein2.4 g
Carbohydrates131 g
Fiber5.2 g
Sugars125 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium323 mg
Calcium46 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A59 mcg
Vitamin E0.1 mg
Vitamin K9.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate15 mcg
Choline0.6 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 80. The excerpt below is the record exactly as published.
Spiced Peaches. — Take seven pounds of peaches, three pounds of sugar, a quart of vinegar, an ounce of cinnamon, and half an ounce of cloves. Make a syrup of the sugar by adding a quart of water
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