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Peach Sweet Pickle
From Kentucky receipt book, 1903
Serves 17
Season with stick cinnamon.
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
557Calories
3 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein2.9 g
Carbohydrates139 g
Fiber4.8 g
Sugars134 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium434 mg
Calcium18 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus75 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A77 mcg
Vitamin E0 mg
Vitamin K9.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate19 mcg
Choline0 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 17 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 Sweet Pickle. Twelve pounds of peaches, 4 pounds granulated sugar, 1 quart cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.