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Spiced Peaches
From The Landmarks club cook book, 1903
Serves 11
Presented as published in 1903. 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
590Calories
1 gProtein
151 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein0.5 g
Carbohydrates151 g
Fiber4.5 g
Sugars144 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium79 mg
Calcium88 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0.6 mg
Vitamin K8.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline2.5 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 122. The excerpt below is the record exactly as published.
SPICED PEACHES. Take yellow Crawfords, peel, cut in two and stone. To seven pounds of peaches allow three and one-half pounds sugar, one pint of vinegar, two ounces whole cloves, two ounces stick cmnamon
Cook this with the app: pantry check, scaling, and the assistant.