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Peach Pickle
From The new Kentucky home cook book, 1884
Serves 12
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
152Calories
0 gProtein
39 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein0.1 g
Carbohydrates39 g
Fiber1 g
Sugars38 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.9 mg
Potassium19 mg
Calcium20 mg
Iron0.3 mg
Magnesium4 mg
Phosphorus2.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 46. The excerpt below is the record exactly as published.
PEACH PICKLE. Select large cling peaches that are ripe but not the least soft, wash and rub off the fuzz with a coarse cloth, put them in strong salt-water and let them stand two or three days, then soak in clear water overnight, wipe dry and put into a gallon jar, sprinkling through them one pound of sugar, half an ounce of cloves, half an ounce of cinnamon bark, pour over them enough of good cider vinegar to cover
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