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Mrs. Kirk's Premium Pickle
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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
549Calories
0 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein0.3 g
Carbohydrates140 g
Fiber2.5 g
Sugars136 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium79 mg
Calcium51 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus8.6 mg
Zinc0.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.
MRS. KIRK'S PREMIUM PICKLE. Take seven pounds of large white heath peaches; after they are peeled, put them into stone cans. Make a sirup of one pint of best cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.