Peach Pickle
From The Warrenton cook book, 1951
Presented as published in 1951. 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
2604Calories
17 gProtein
636 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2604 kcal
Protein17 g
Carbohydrates636 g
Fiber28 g
Sugars605 g
Total Fat7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium254 mg
Potassium2268 mg
Calcium151 mg
Iron7.7 mg
Magnesium163 mg
Phosphorus432 mg
Zinc4.4 mg
Copper1.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A436 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate109 mcg
Choline0.6 mg
Caffeine0 mg
Water2055 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.
1 T. celery seed Age UStaAlLd 1 T. black pepper Do not grind spices. Mix well and cover with good vinegar. Will keep in stone jar. ? —Mrs. W. R. BASKERVILL GROUND CUCUMBER PICKLE 1 gal. ground cucumbers oPCe subar 1 pt. ground onions % t. celery seed 1 qt. vinegar 1 T. black pepper Peel cucumbers, cut in half, take out seed of large ones. Grind in meat chopper; also the onions and mix. Sprinkle with salt and let stand over night. Next morning drain, but do not wash. Add ingredients and cook until clear. —Mrs. W. R. BASKERVILL Peacu PIickiE 4 lbs. peaches 1 pt. vinegar 1 lb. sugar
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