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Spiced Peaches
From The new practical housekeeping, 1890
Serves 10
Pears, plums, and cherries may be prepared the same way.
Presented as published in 1890. 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
547Calories
0 gProtein
138 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein0.2 g
Carbohydrates138 g
Fiber1.5 g
Sugars136 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium37 mg
Calcium34 mg
Iron0.5 mg
Magnesium9.1 mg
Phosphorus6.5 mg
Zinc0.1 mg
Copper0 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.2 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 442. The excerpt below is the record exactly as published.
Spiced Peaches, — Boil three pounds sugar and a pint and a half vinegar with ounce whole cloves and two of stick cinnamon ; two or three of the former, with their heads oflF, may be stuck in each peach ; then put in seven pounds peeled peaches
Cook this with the app: pantry check, scaling, and the assistant.