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Sweet Pickled Peaches
From The Henderson cook book, 1914
Serves 12
— Mrs. E. H. Thomas.
Presented as published in 1914. 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
2 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein2.4 g
Carbohydrates140 g
Fiber4 g
Sugars135 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium327 mg
Calcium16 mg
Iron1 mg
Magnesium22 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.
SWEET PICKLED PEACHES. To 7 pounds of fruit put 3 pounds of sugar, 1 quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.