Pickled Peaches
From Rare old receipts, 1906
Presented as published in 1906. 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
13971Calories
0 gProtein
3614 gCarbs
12 gFat
Full nutrition (15 nutrients)
Calories13971 kcal
Protein0 g
Carbohydrates3614 g
Sugars3621 g
Total Fat12 g
Sodium36 mg
Potassium73 mg
Calcium36 mg
Iron1.8 mg
Magnesium11 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Water0.7 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 10. The excerpt below is the record exactly as published.
PICKLED PEACHES. Mrs. Amos Binney, Boston, Mass. Contributed by Mrs. George A. Dunning, West Chester, Pa. Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste
Cook this with the app: pantry check, scaling, and the assistant.