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Sweet Pickled Peaches
From Lessons in cooking through preparation of meals, 1912
Serves 2
Peaches can be left unpeeled but require longer cooking.
Presented as published in 1912. 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
543Calories
2 gProtein
138 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein2.2 g
Carbohydrates138 g
Fiber4.7 g
Sugars132 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium292 mg
Calcium41 mg
Iron1 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate14 mcg
Choline0.3 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 201. The excerpt below is the record exactly as published.
Sweet Pickled Peaches Select firm ripe, but not overripe, peaches, the cling stone being, better than the free stone. Scald to remove the skins. If the peaches are not quite ripe this may not be successful, and in such cases they will have to be pared. Then weigh the fruit and stick each peach with four (4) cloves. To one part fruit use one-half as much sugar, one- eighth as much vinegar and one-half as much water as vinegar. Make a syrup of the sugar, vinegar and water, adding a stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.