Pickled Peaches

Name: Pickled Peaches
Ingredients: seven pounds of sugar; one quart of vinegar; a handful of stick cinnamon; some cloves

From Household hints, 1881

Pears can be pickled using the same method but should be peeled.

Presented as published in 1881. 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

12422Calories

0 gProtein

3170 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories12422 kcal

Protein0.5 g

Carbohydrates3170 g

Fiber4.4 g

Sugars3169 g

Total Fat11 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium65 mg

Potassium155 mg

Calcium171 mg

Iron2.9 mg

Magnesium35 mg

Phosphorus47 mg

Zinc0.6 mg

Copper0.3 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.2 mcg

Vitamin E0.6 mg

Vitamin K8.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.6 mcg

Choline2.4 mg

Caffeine0 mg

Water908 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 22. The excerpt below is the record exactly as published.

Pickled Peaches. — Take seven pounds of sugar to one quart of vinegar, boil the peaches in this until a broom splint will easily pierce the skin ; stick some cloves into the peaches before putting them into the vinegar, and scatter a handful of stick cinnamon

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