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Pickled Peaches
From The art of German cooking and baking, 1922
Serves 2
The stone jars may be tied up with parchment paper.
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
569Calories
3 gProtein
143 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein2.6 g
Carbohydrates143 g
Fiber7.3 g
Sugars132 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium368 mg
Calcium88 mg
Iron1.9 mg
Magnesium41 mg
Phosphorus62 mg
Zinc0.8 mg
Copper0.2 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A55 mcg
Vitamin E0.7 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate16 mcg
Choline3.1 mg
Caffeine0 mg
Water317 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.
PICKLED PEACHES. 1 lb. of peaches % cup of water % lb. of sugar 3 cloves % cup of vinegar 1 small stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.