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Spiced Peaches
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
607Calories
3 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein3.3 g
Carbohydrates147 g
Fiber8.1 g
Sugars134 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium84 mg
Potassium567 mg
Calcium179 mg
Iron3 mg
Magnesium51 mg
Phosphorus82 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A70 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate22 mcg
Choline4.3 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 405. The excerpt below is the record exactly as published.
SPICED PEACHES — Wipe 2^ lbs. peaches and boil them until tender in 2 cups vinegar and 1 lb. brown sugar; then take them out and put in ^ oz. each of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.