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Pickled Peaches
From The household (of the Detroit free press), 1886
Serves 16
Sweet apples can be pickled in the same way.
Presented as published in 1886. 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
108Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein2.1 g
Carbohydrates26 g
Fiber6.4 g
Sugars17 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium305 mg
Calcium74 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus51 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate13 mcg
Choline1.2 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 480. The excerpt below is the record exactly as published.
PICKLED PEACHES. Take nice fair peaches, wipe them clean with a woolen cloth and place them in a stone jar ; to seven pounds of fruit take three pounds nice yellow coffee sugar, one pint good cider vinegar, three ounces cin- namon in sticks, one ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.