vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Pickled Peaches
From Soyer's standard cookery, 1912
Serves 9
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
808Calories
1 gProtein
205 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein0.7 g
Carbohydrates205 g
Fiber4.1 g
Sugars196 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium323 mg
Calcium251 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Choline6.2 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.
Sweet Pickled Peaches. One peck peaches, four pounds brown sugar; two pints vine- gar, two ounces stick cinnamon, cloves. Boil sugar, vinegar and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves
Cook this with the app: pantry check, scaling, and the assistant.