Sweet Pickled Peaches and Plums

Name: Sweet Pickled Peaches and Plums
Ingredients: 8 lb fruit; 1 qt. vinegar; 4 lb sugar; 2 oz. whole cinnamon; 2 oz. cloves

From The Fredericksburg home kitchen cook book, 1921

Preferably use clingstone peaches.

Presented as published in 1921. 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

7453Calories

6 gProtein

1890 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories7453 kcal

Protein5.6 g

Carbohydrates1890 g

Fiber49 g

Sugars1814 g

Total Fat14 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.1 g

Omega-30.3 g

Cholesterol0 mg

Sodium200 mg

Potassium878 mg

Calcium1001 mg

Iron13 mg

Magnesium196 mg

Phosphorus133 mg

Zinc2.6 mg

Copper0.6 mg

Manganese45 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A13 mcg

Vitamin E6.3 mg

Vitamin K98 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate18 mcg

Choline27 mg

Caffeine0 mg

Water918 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 57. The excerpt below is the record exactly as published.

Sweet Pickled Peaches and Plums. 8 lb fruit; 1 qt. vinegar; 4 lb sugar; 2 oz. whole cinnamon; 2 oz. cloves

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