vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peaches, Pickled (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure jars are sealed securely.
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
662Calories
0 gProtein
156 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein0.5 g
Carbohydrates156 g
Fiber2.8 g
Sugars151 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium94 mg
Calcium73 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline3.1 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1119. The excerpt below is the record exactly as published.
Peaches, Pickled (another way).— Take the peaches when they are sound, but not over- ripe. Rub the do-\vn from them, and stick five cloves into each peach. Place them side by side in a deep jar, and pour over them as much hot pickle as will cover them, made by boiling one pound of moist sugar with each quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.