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Peach Sweet Pickle
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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
577Calories
3 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein2.6 g
Carbohydrates144 g
Fiber6 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium417 mg
Calcium56 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate17 mcg
Choline1.1 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.
PEACH SWEET PICKLE. Take seven pounds of large ripe cling peaches; after they are peeled, put them into a porcelain kettle, add a quart of cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves
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