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Sweet Peach Pickles
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
670Calories
2 gProtein
169 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein1.9 g
Carbohydrates169 g
Fiber11 g
Sugars147 g
Total Fat3.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol0 mg
Sodium118 mg
Potassium489 mg
Calcium332 mg
Iron4.5 mg
Magnesium85 mg
Phosphorus39 mg
Zinc0.7 mg
Copper0.2 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.6 mcg
Vitamin E2.4 mg
Vitamin K39 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.4 mcg
Choline14 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.
Sweet Peach Pickles 16 peaches 1 cupful vinegar 1 pound brown sugar 16 whole cloves 2 large sticks cinnamon
Cook this with the app: pantry check, scaling, and the assistant.