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Pickled Peaches (3)
From The hearthstone; or, Life at home, 1883
Serves 9
Presented as published in 1883. 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
795Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.1 mg
Potassium6.2 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 330. The excerpt below is the record exactly as published.
Pickle Peaches (3). — Select ripe, but not soft peaches ; rub well with a cloth; place them in a crock, and for each quart of vinegar add four pounds of sugar; scald the vinegar and pour it ov^er the peaches ; let them stand two or three days ; then pour the vinegar from the peaches ; heat scalding hot, and pour over the peaches, and repeat this operation the third time ; season with stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.