Sweet Pickle Peaches

Name: Sweet Pickle Peaches
Ingredients: four pounds of sugar; one quart of vinegar; two ounces of cloves; two ounces of cinnamon; eight pounds of fruit

From Granite City cook book, 1900

Presented as published in 1900. 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

7500Calories

3 gProtein

1897 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories7500 kcal

Protein3.4 g

Carbohydrates1897 g

Fiber21 g

Sugars1857 g

Total Fat13 g

Saturated Fat2.2 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2 g

Omega-30.3 g

Cholesterol0 mg

Sodium1124 mg

Potassium809 mg

Calcium434 mg

Iron7.9 mg

Magnesium187 mg

Phosphorus129 mg

Zinc1.6 mg

Copper0.4 mg

Manganese35 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A5.1 mcg

Vitamin E5 mg

Vitamin K81 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate18 mcg

Choline24 mg

Caffeine0 mg

Water914 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 17. The excerpt below is the record exactly as published.

SWEET PICKLE PEACHES. Make a syrup of four pounds of sugar and one quart of vinegar and add two ounces of cloves and two ounces of cinnamon. Let this come to a boil and add eight pounds of fruit

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