Pickled Peaches
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
4863Calories
0 gProtein
1215 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories4863 kcal
Protein0 g
Carbohydrates1215 g
Fiber0.1 g
Sugars1212 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium142 mg
Potassium737 mg
Calcium79 mg
Iron2.5 mg
Magnesium54 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water897 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.
PICKLED PEACHES. Make a syrup with proportion of one quart best cider vinegar to three pints sugar, boil and skim and pour over the fruit boiling hot three successive morn¬ ings. Then drain off the syrui). Put a layer of fruit then sprinkle with bits of cinnamon and whole cloves, then another layer of fruit and spice and so on until all is used. Boil the syrup with a hand¬ ful of each ground cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.