vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Nectarines, Pickled
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
445Calories
17 gProtein
33 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein17 g
Carbohydrates33 g
Fiber13 g
Sugars8.5 g
Total Fat22 g
Saturated Fat2.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol93 mg
Sodium134 mg
Potassium810 mg
Calcium271 mg
Iron9.5 mg
Magnesium239 mg
Phosphorus489 mg
Zinc3.8 mg
Copper0.6 mg
Manganese10 mg
Vitamin D0.5 mcg
Vitamin C8.7 mg
Vitamin A58 mcg
Vitamin E4.2 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate95 mcg
Choline133 mg
Caffeine0 mg
Water532 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 990. The excerpt below is the record exactly as published.
Nectarines, Pickled. — Gather the nec- tarines when fully grown, but not qmte ripe. Look them over carefidly, remove any that are at all blemished, and put the rest into salt and water sufficiently strong to float an egg ; lay a thin board over the fruit to keep it well under 'water, and leave it for two or three days. At the end of that time drain it well, diy it with a soft cloth, put it into pickling jars, and cover entirely with good white wine vinegar. Put half a blade of mace, six cloves, a piece of whole ginger, and a quarter of a pint of mustard seed with each quart of vinegar
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