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Peaches, Pickled
From Cassell's dictionary of cookery, 1892
Serves 12
Use peaches gathered before fully ripe.
Presented as published in 1892. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.2 g
Carbohydrates2.5 g
Fiber0.4 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14676 mg
Potassium36 mg
Calcium17 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1118. The excerpt below is the record exactly as published.
Peaches, Pickled. — Take a dozen sound peaches which have been gathered before they are fully ripe. Rub them well with a soft cloth, and put them into a brine made by boiling a pound of salt in three quarts of water
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