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Sweet Pickled Peaches
From Soyer's standard cookery, 1912
Serves 9
Adjust spices to taste.
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
803Calories
1 gProtein
204 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein0.6 g
Carbohydrates204 g
Fiber3.6 g
Sugars196 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium61 mg
Potassium306 mg
Calcium240 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline5.5 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.
wo pints vine- gar. Pick over currants, wash, drain, and remove stems. Put 306 STANDARD COOKERY. in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat. Sweet Pickled Peaches. One peck peaches, four pounds brown sugar; two pints vine- gar, two ounces stick cinnamon, cloves
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