Pickled Peaches

Name: Pickled Peaches
Ingredients: a peck of peaches; one ounce of allspice; the same of cloves; the same of ginger; four ounces of black mustard seed; an ounce of horseradish scraped; a pound of sugar

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

2511Calories

34 gProtein

531 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2511 kcal

Protein34 g

Carbohydrates531 g

Fiber31 g

Sugars464 g

Total Fat49 g

Saturated Fat4.2 g

Monounsaturated Fat26 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol0 mg

Sodium242 mg

Potassium1617 mg

Calcium693 mg

Iron16 mg

Magnesium552 mg

Phosphorus1019 mg

Zinc8.2 mg

Copper1.1 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A12 mcg

Vitamin E8.3 mg

Vitamin K47 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.9 mg

Folate220 mcg

Choline160 mg

Caffeine0 mg

Water58 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 21. The excerpt below is the record exactly as published.

one ounce of allspice, the same of cloves, the same of ginger, four ounces of black mustard seed (all well bruised), an ounce of horseradish scraped, and a pound of sugar to a peck of peaches

Cook this with the app: pantry check, scaling, and the assistant.