Peach Pickles

Name: Peach Pickles
Ingredients: 8 pounds peacliea; 4 pounds sugar; 1 pint vinegar; 2 or 5 clove?; a few sticks of cinnamon

From Purity flour cookbook, 1917

This is a good rule for all kinds of fruit pickles if wanted rich. If not, use less sugar.

Presented as published in 1917. 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

8623Calories

34 gProtein

2180 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories8623 kcal

Protein34 g

Carbohydrates2180 g

Fiber58 g

Sugars2116 g

Total Fat17 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium527 mg

Potassium4575 mg

Calcium255 mg

Iron15 mg

Magnesium326 mg

Phosphorus828 mg

Zinc8.8 mg

Copper3 mg

Manganese7.3 mg

Vitamin D0 mcg

Vitamin C149 mg

Vitamin A872 mcg

Vitamin E0.9 mg

Vitamin K123 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)29 mg

Folate220 mcg

Choline3.7 mg

Caffeine0 mg

Water3659 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 89. The excerpt below is the record exactly as published.

PEACH PICKLES 8 pounds peacliea. 4 pounds sugar. 1 pint vinegar. Stick 2 or ,5 clove? in peaches after being peeled. Add a few sticks of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.