Sweet Pickles—Peach
From Domestic science, principles and application, 1914
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 90. The excerpt below is the record exactly as published.
Sweet Pickles— Peach ^ peck peaches 2 lbs. brown sugar 1 pt. vinegar 1 oz. stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.