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Mother's Peach Sweet Pickle

Name: Mother's Peach Sweet Pickle
Yield: 6 servings
Ingredients: three pints of sugar; one quart of vinegar; a few sticks of cinnamon; about six or eight cloves; a pinch of salt; a pinch of red pepper

From The complete cook book, 1900

Serves 6

Presented as published in 1900. 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

820Calories

0 gProtein

205 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein0.3 g

Carbohydrates205 g

Fiber3.2 g

Sugars201 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium10 mg

Potassium46 mg

Calcium72 mg

Iron0.8 mg

Magnesium9.5 mg

Phosphorus11 mg

Zinc0.2 mg

Copper0 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.9 mcg

Vitamin E0.3 mg

Vitamin K3.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.7 mcg

Choline1.2 mg

Caffeine0 mg

Water152 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 137. The excerpt below is the record exactly as published.

MOTHER'S PEACH SWEET PICKLE. Three pints of sugar to one quart of vinegar. Let boil and add a few sticks of cinnamon, about six or eight cloves and two or three little pieces of mace. When it boils add peaches, and when clear put in jars, cover with syrup and seal. Before taking off the fire add a pinch of salt and a pinch of red pepper

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