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Sweet Pickled Peaches

Name: Sweet Pickled Peaches
Yield: 4 servings
Ingredients: lV peck peaches; 1 pint vinegar; 2 pounds brown sugar; 1 ounce stick cinnamon; Cloves

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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

917Calories

1 gProtein

232 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories917 kcal

Protein0.9 g

Carbohydrates232 g

Fiber5.6 g

Sugars221 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium81 mg

Potassium393 mg

Calcium298 mg

Iron2.8 mg

Magnesium39 mg

Phosphorus25 mg

Zinc0.3 mg

Copper0.2 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A3 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.3 mcg

Choline7.9 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.

SWEET PICKLED PEACHES lV peck peaches 1 pint vinegar 2 pounds brown sugar ‘1 ounce stick cinnamon ~ Cloves

Cook this with the app: pantry check, scaling, and the assistant.