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Spiced Peaches
From The New century cook book, 1899
Serves 11
Presented as published in 1899. 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
594Calories
2 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein2.1 g
Carbohydrates147 g
Fiber3.9 g
Sugars141 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium37 mg
Potassium337 mg
Calcium27 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus56 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A50 mcg
Vitamin E0.1 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate14 mcg
Choline0.3 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The New century cook book (1899), page 46. The excerpt below is the record exactly as published.
Spiced Peaches. One peck peaches, two quarts vinegar, three nutmegs, one tablespoon cloves, one tablespoon cinnamon, one quart sugar. After paring peaches place in crock, strewing spices through them; boil vinegar and sugar together and pour over them; let stand one day, then pour the liquid off and bring to a boil again; pour over the fruit and let stand another day; do this three days in succession, the fourth day boil all together twenty minutes. They are then ready to bottle and seal. Mrs. B. F. Moon. Spiced Peaches. Five pounds peaches, three pounds loaf sugar, one quart cider vinegar, two or three cloves in each peach or a small piece of mace
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