Pickle (Peach)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
2894Calories
29 gProtein
589 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories2894 kcal
Protein29 g
Carbohydrates589 g
Fiber72 g
Sugars261 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium176202 mg
Potassium5199 mg
Calcium1124 mg
Iron29 mg
Magnesium431 mg
Phosphorus949 mg
Zinc6.9 mg
Copper2.6 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A84 mcg
Vitamin E15 mg
Vitamin K72 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate206 mcg
Choline97 mg
Caffeine0 mg
Water4178 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 53. The excerpt below is the record exactly as published.
PICKLE (PEACH)— PIE CRUST. then add cabbage and all the other ingredients ; let the whole boil for an hour. Put into stone jars, and cork. Wi/l keep for years. Unripe peaches, cut in quarters, sprinkled with salt, and dried, make a most delicious pickle with the same sauce. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce. PICKLE (PEACH). (Mrs. Jackson's Recipe.) Ingredients. 2 lb. Dried Peaches, soaked in vinegar i tablespoonful of Coriander Seeds. for a night. 2 oz. of Curry Powder. 6 Large Onions, fried a light brown 6 large pieces of Ginger. colour in Lucca oil. 1 tablespoonful of Mustard Seed*. \ lb. Brown Sugar. 6 Red Chillies (cut up). J lb. Salt. I tablespoonful of Pepper. Crush all the spices. Boil all the ingredients in three quarts of good vinegar
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