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Peach Pickle
From Kentucky receipt book, 1903
Serves 14
Presented as published in 1903. 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
617Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein2.4 g
Carbohydrates156 g
Fiber4.3 g
Sugars151 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium330 mg
Calcium20 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K9.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0.4 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 197. The excerpt below is the record exactly as published.
Peach Pickle. Eight pounds of peaches, 4 pounds of sugar, 1 pint vinegar. Stick 3 cloves in each peach, add a few sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.