Sweet Pickled Peaches

Name: Sweet Pickled Peaches
Ingredients: two pounds of brown sugar; two cupfuls of vinegar; one ounce of stick cinnamon; one-half peck of peaches

From Carolina cookery from Quaker kitchens, 1924

Recipe by Miss Farmer.

Presented as published in 1924. 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

3603Calories

2 gProtein

913 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories3603 kcal

Protein2.2 g

Carbohydrates913 g

Fiber15 g

Sugars881 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium266 mg

Potassium1338 mg

Calcium1065 mg

Iron8.9 mg

Magnesium103 mg

Phosphorus74 mg

Zinc0.8 mg

Copper0.6 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A4.3 mcg

Vitamin E0.7 mg

Vitamin K8.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate11 mcg

Choline24 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 37. The excerpt below is the record exactly as published.

SWEET PICKLED PEACHES Put two pounds of brown sugar, two cupfuls of vinegar and one ounce of stick cinnamon in a saucepan. Bring to the boiling point and let simmer twenty minutes. Drop one-half peck of peaches

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