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Spiced Peaches
From Mary Jane's cook book, 1916
Serves 14
Presented as published in 1916. 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
609Calories
2 gProtein
153 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein2.1 g
Carbohydrates153 g
Fiber3.9 g
Sugars148 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium288 mg
Calcium23 mg
Iron1 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate14 mcg
Choline0.2 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 85. The excerpt below is the record exactly as published.
SPICED PEACHES. Peaches, 7 pounds. Whole cloves, 1 tablespoon. Sugar, 4 pounds. Whole allspice, 1 tablespoon. Vinegar, 1 quart. Whole cinnamon, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.