Pickled Peaches

Name: Pickled Peaches
Ingredients: 1 lb. brown sugar; a quart vinegar; large and small mustard seeds; grated horse radish

From The New York receipt book, 1882

Presented as published in 1882. 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

1898Calories

1 gProtein

446 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1898 kcal

Protein0.6 g

Carbohydrates446 g

Fiber0.2 g

Sugars441 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium152 mg

Potassium657 mg

Calcium438 mg

Iron3.6 mg

Magnesium52 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate8.3 mcg

Choline11 mg

Caffeine0 mg

Water926 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 16. The excerpt below is the record exactly as published.

Pickled Peaches. — Take out of free stone peaches the pits; fill with large and small mustard seeds, mixed with grated horse radish; tie up; pour on a hot syrup, made of 1 lb. brown sugar to a quart vinegar

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