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Spiced Peaches
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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
574Calories
3 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein2.6 g
Carbohydrates143 g
Fiber5.6 g
Sugars136 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium405 mg
Calcium48 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A64 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate16 mcg
Choline0.7 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.
SPICED PEACHES. Select ripe but hard free-stone peaches, cut them in halves, and remove the stones before paring. For seven pounds of fruit take three pounds of sugar, one quart of cider vinegar, one ounce of cinnamon bark, and half an ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.