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Vinegar Peaches
From The housewife's referee, 1898
Serves 7
Presented as published in 1898. 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
614Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein2.4 g
Carbohydrates155 g
Fiber3.9 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium319 mg
Calcium14 mg
Iron1 mg
Magnesium21 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin E0 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 151. The excerpt below is the record exactly as published.
Vinegar Peaches. — Eemove the down from the peaches by dropping a few at a time in cold water. To every four pounds of fruit, take two pounds of sugar and half a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.