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Sweet Pickled Peaches
From Boston Cooking-School cook book, 1896
Serves 4
Recipe appears incomplete.
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
No method was recorded for this recipe.
Nutrition per serving
905Calories
1 gProtein
229 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein0.6 g
Carbohydrates229 g
Fiber4 g
Sugars221 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium69 mg
Potassium348 mg
Calcium270 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.6 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.2 mcg
Choline6.2 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.