Vinegar Peaches
From Trinity cook book, 1925
Presented as published in 1925. 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
5260Calories
0 gProtein
1355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories5260 kcal
Protein0 g
Carbohydrates1355 g
Fiber0 g
Sugars1358 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium30 mg
Calcium21 mg
Iron0.7 mg
Magnesium5.3 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.
VINEGAR PEACHES One peck of peaches, three pounds of sugar, one-half a cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.