Peach Pickle
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
3799Calories
2 gProtein
945 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories3799 kcal
Protein2.4 g
Carbohydrates945 g
Fiber26 g
Sugars907 g
Total Fat5.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium68 mg
Potassium342 mg
Calcium549 mg
Iron5.6 mg
Magnesium70 mg
Phosphorus77 mg
Zinc1.2 mg
Copper0.3 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A7 mcg
Vitamin E2.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate5.7 mcg
Choline9.3 mg
Caffeine0 mg
Water912 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 17. The excerpt below is the record exactly as published.
1 qt. vinegar Wash and pare peaches. Put cloves and cinnamon in a thin white cloth and tie top tightly. Cook together spices, sugar and vinegar. Cook for 10 minutes. Add peaches and cook until tender. Put in jars and process 20 minutes. PEACH PICKLE Mrs. Ruby Wilson 8 lbs. small peaches 2 lbs. sugar 2 tbsp. whole cloves 8 2" pieces stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.