Spiced Peaches

Name: Spiced Peaches
Ingredients: Ten pounds of peaches; three and a half pounds of brown sugar; one quart of vinegar; one quart of water; two ounces of cinnamon; two ounces of cloves; two ounces of allspice

From Cooks in clover, 1889

Recipe by Mrs. D. D. Naugle.

Presented as published in 1889. 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

8602Calories

50 gProtein

2146 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories8602 kcal

Protein50 g

Carbohydrates2146 g

Fiber101 g

Sugars1967 g

Total Fat25 g

Saturated Fat3.7 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol0 mg

Sodium2212 mg

Potassium9017 mg

Calcium2318 mg

Iron38 mg

Magnesium774 mg

Phosphorus1254 mg

Zinc13 mg

Copper5 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C208 mg

Vitamin A1109 mcg

Vitamin E5 mg

Vitamin K217 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)41 mg

Folate327 mcg

Choline60 mg

Caffeine0 mg

Water5890 g

As published

This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.

Spiced Peaches. — Ten pounds of peaches, three and a half pounds of brown sugar, one quart of vin- egar, one quart of water

Cook this with the app: pantry check, scaling, and the assistant.