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Pickled Peaches
From The Toronto Cook Book, 1915
Serves 13
Presented as published in 1915. 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
599Calories
0 gProtein
142 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein0.3 g
Carbohydrates142 g
Fiber1.3 g
Sugars137 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium414 mg
Calcium161 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline3.6 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 177. The excerpt below is the record exactly as published.
Pickled Peaches Boil together one gallon cider vinegar and four pounds brown sugar, for five minutes, skim it well. Take the peaches and after having removed the down, stick a few cloves in each one. Put them in an earthen jar, and pour the liquor over them. Cover them and let them stand in a cool place a week or ten days. Pour off the liquor, and boil as before. Pickled Peaches Eight pounds peaches, four pounds white sugar, one pint vinegar, one-half ounce whole cloves, one ounce stick cinnamon
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