Peach Pickles
From La cuisine creole, 1885
Free-stone peaches may be used.
Presented as published in 1885. 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
7651Calories
4 gProtein
1798 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories7651 kcal
Protein3.7 g
Carbohydrates1798 g
Fiber8.5 g
Sugars1762 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium654 mg
Potassium2745 mg
Calcium1893 mg
Iron17 mg
Magnesium266 mg
Phosphorus252 mg
Zinc1.5 mg
Copper1.2 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2 mcg
Vitamin E2.2 mg
Vitamin K36 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate24 mcg
Choline51 mg
Caffeine0 mg
Water3651 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 48. The excerpt below is the record exactly as published.
PBACH PICKLES. Take ripe, sound, cling-stone peaches; remove the down with a brush like a clothes brush ; make a gallon of good vinegar hot; add to it four pounds of brown sugar; boil and skim it clear. Stick five or six cloves
Cook this with the app: pantry check, scaling, and the assistant.