vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Peaches
From The economical cook book, 1905
Serves 12
Yellow peaches are the best for this purpose. Pears, plums, and cherries may be prepared the same way.
Presented as published in 1905. 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
567Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein2.8 g
Carbohydrates141 g
Fiber5 g
Sugars132 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium77 mg
Potassium547 mg
Calcium127 mg
Iron2.3 mg
Magnesium42 mg
Phosphorus71 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A64 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate18 mcg
Choline3.5 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 129. The excerpt below is the record exactly as published.
Spiced Peaches. Seven pounds of fruit pared and cut in half, three pounds of good brown sugar, a pint and a half of good cider vinegar, one ounce of whole cloves, and half an ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.