Peach Pickles
From Purity flour cookbook, 1917
Adjust sugar for desired sweetness.
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
8635Calories
34 gProtein
2184 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories8635 kcal
Protein34 g
Carbohydrates2184 g
Fiber60 g
Sugars2116 g
Total Fat17 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium528 mg
Potassium4596 mg
Calcium305 mg
Iron15 mg
Magnesium329 mg
Phosphorus831 mg
Zinc8.9 mg
Copper3 mg
Manganese8.2 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A872 mcg
Vitamin E1 mg
Vitamin K125 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate221 mcg
Choline4.3 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.