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Spiced Peaches (Pickled)

Name: Spiced Peaches (Pickled)
Yield: 10 servings
Ingredients: 3 lbs. of sugar; 1 pt. of vinegar; 2 oz. of cinnamon; 0.5 oz. of cloves; 7 lbs. of fruit

From The Cook County cook book, 1912

Serves 10

Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Presented as published in 1912. 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

542Calories

0 gProtein

141 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein0.3 g

Carbohydrates141 g

Fiber3.5 g

Sugars136 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium5.9 mg

Potassium42 mg

Calcium67 mg

Iron0.7 mg

Magnesium7.5 mg

Phosphorus5.2 mg

Zinc0.2 mg

Copper0 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1 mcg

Vitamin E0.3 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.7 mcg

Choline1.2 mg

Caffeine0 mg

Water3.1 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.

SPICED PEACHES (PICKLED).— Scald 3 lbs. of sugar, 1 pt. of vinegar, 2 oz. of cinnamon, Yt. oz. of cloves; pour over 7 lbs. of fruit

Cook this with the app: pantry check, scaling, and the assistant.