vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peach Mangoes
From Buckeye cookery, 1892
Serves 4
They will be ready for use in a week.
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
467Calories
0 gProtein
104 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein0.3 g
Carbohydrates104 g
Fiber0.6 g
Sugars104 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium55 mg
Calcium24 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A9 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline0 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 147. The excerpt below is the record exactly as published.
PEACH MANGOES. Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling » water salted to taste, let stand twenty-four hours; drop into fresh cold water and allow to remain ten or fifteen minutes; wipe very ‘dry, fill each cavity with grated horse-radish and white mustard- seed (prepared as directed in recipe for ‘“‘ Chopped Pickles), a small piece of ginger-root, and one or two cloves; sew up, and place _in a stone jar as close together as possible. Make a syrup in pro- portion of one pint sugar to three pints vinegar
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