Peach Pickle
From Anson County cook book, 1928
— Mrs. D. E. Gatewood.
Presented as published in 1928. 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
8681Calories
33 gProtein
2174 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories8681 kcal
Protein33 g
Carbohydrates2174 g
Fiber54 g
Sugars2116 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium509 mg
Potassium4482 mg
Calcium221 mg
Iron14 mg
Magnesium305 mg
Phosphorus837 mg
Zinc8.6 mg
Copper3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A871 mcg
Vitamin E0 mg
Vitamin K109 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate218 mcg
Choline0 mg
Caffeine0 mg
Water4111 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 55. The excerpt below is the record exactly as published.
PEACH PICKLE 4 pounds sugar 8 pounds peaches 1 quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.