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Spiced Peaches
From The Blue grass cook book, 1904
Serves 9
Plums can be done the same way — adding less vinegar.
Presented as published in 1904. 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
728Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein0.6 g
Carbohydrates180 g
Fiber3.1 g
Sugars172 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium402 mg
Calcium212 mg
Iron2.3 mg
Magnesium37 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.4 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline5.7 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 81. The excerpt below is the record exactly as published.
SPICED PEACHES 1 peck of peeled peaches, 3^ pounds of brown sugar, 3 pints of cider vinegar, ^ ounce of nutmeg, 1 ounce of cloves, 1 ounce of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.