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Sweet Pickled Peaches
From The Hotel St. Francis cook book, 1919
Serves 13
Plums and pears may be pickled in the same manner.
Presented as published in 1919. 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
562Calories
0 gProtein
142 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein0.2 g
Carbohydrates142 g
Fiber1.9 g
Sugars139 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium36 mg
Calcium41 mg
Iron0.5 mg
Magnesium8.1 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1.1 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 215. The excerpt below is the record exactly as published.
Sweet pickled peaches. Select clingstone peaches, and peel ; or rub the down off with a coarse crash towel. For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves
Cook this with the app: pantry check, scaling, and the assistant.