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Pickled Apricots
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
583Calories
4 gProtein
145 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein3.7 g
Carbohydrates145 g
Fiber8.4 g
Sugars134 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium27 mg
Potassium679 mg
Calcium108 mg
Iron2.1 mg
Magnesium45 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.2 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A219 mcg
Vitamin E2.7 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline9.4 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 161. The excerpt below is the record exactly as published.
% cup of vinegar 1 small stick of cinnamon Preparation: Peel the peaches, leave them whole and weigh them. Boil the given quantity of water with sugar, vinegar, cloves and cinnamon 5 minutes, skim and add the peaches. When the fruit is soft, put it into the cans or jars and pour the syrup over. If there is too much syrup, boil it down to fill the cans or jars. Cover with a brandy paper and close them up tightly. The stone jars may be tied up with parchment paper. —340— No. 8— PICKLED APRICOTS. 1 lb. of apricots % cup of water Vi lb. of sugar 3 cloves Vi cup of vinegar 1 small stick of cinnamon Preparation: The preparation of pickled apricots is the same as that of pickled peaches. See No. 7, Pickled Peaches. No. 9— APRICOTS OR PEACHES IN BRANDY. 1 lb. of apricots or peaches % cup of water % lb. of sugar
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