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Fruit Pickle
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
692Calories
0 gProtein
164 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories692 kcal
Protein0.2 g
Carbohydrates164 g
Fiber1.1 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium186 mg
Calcium22 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Water348 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 126. The excerpt below is the record exactly as published.
Fruit Pickle. Wash and dry equal quantities of dates, prunes, and dried apples (cored and peeled). Stew the dates for ten or twelve minutes, and cut them into rings, throwing away the stones. Cut the apples into quarters and the prunes in halves, throwing away the stones. Now put the fruits in wide-mouthed jars in layers, sprinkling over each finely sliced ginger, peppercorns, and sticks of cinnamon, and a little salt. Make a syrup of a quart of wine vinegar and one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.