Sweet Pickled Peaches
From Food study, 1917
Presented as published in 1917. 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
3644Calories
3 gProtein
923 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories3644 kcal
Protein3.1 g
Carbohydrates923 g
Fiber20 g
Sugars881 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium308 mg
Potassium1491 mg
Calcium1160 mg
Iron11 mg
Magnesium142 mg
Phosphorus89 mg
Zinc1.2 mg
Copper0.6 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A5.5 mcg
Vitamin E2 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate15 mcg
Choline30 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 17. The excerpt below is the record exactly as published.
SWEET PICKLED PEACHES 25 giowing in a very dry season ? Why would such fruits be harder to can successfully ? 3. Why, in making cucumber pickles, is the brine reheated at intervals ? 4. How should garbage cans be cared for ? 5. What are the best means of disposing of garbage ? 6. Why should all foods and dishes be covered carefully when sweeping or dusting is going on ? SWEET PICKLED PEACHES A. PREPARE SWEET PICKLED PEACHES. Use one peach. 5 peck peaches 1 pint vinegar 2 Ibs. brown sugar 1 oz. stick cinnamon Cloves Scald the peaches, peel them, and stick them with three or four cloves
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Cook this with the app: pantry check, scaling, and the assistant.