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Sweet Pickled Peaches
From Scientific cooking with scientific methods, 1911
Serves 16
Pears are pickled in the same way; also Damsons.
Presented as published in 1911. 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
281Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein0.2 g
Carbohydrates71 g
Fiber1.2 g
Sugars69 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium109 mg
Calcium82 mg
Iron0.7 mg
Magnesium9.4 mg
Phosphorus5.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline2.1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.
Sweet Pickled Peaches. yn peck White Heath 1 pint vinegar. cling peaches. 1 ounce stick cinnamon. 21^ pounds brown sugar. Cloves
Cook this with the app: pantry check, scaling, and the assistant.