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Spiced Peaches
From Lowney's cook book, 1907
Serves 9
All kinds of small fruits may be spiced in this manner.
Presented as published in 1907. 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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein2.1 g
Carbohydrates170 g
Fiber3.8 g
Sugars164 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium330 mg
Potassium462 mg
Calcium149 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A51 mcg
Vitamin E0.1 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Choline4 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 124. The excerpt below is the record exactly as published.
Spiced Peaches 4 pounds peaches 3 pounds brown sugar 1 cup vinegar 1 teaspoon ginger 1 tablespoon cinnamon 1 teaspoon salt 1 tablespoon clove ^ teaspoon cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.