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Sweet Fruit Pickles

Name: Sweet Fruit Pickles
Yield: 11 servings
Ingredients: To every seven pounds of fruit; allow three and one-half pounds of sugar; one pint of cider vinegar; two ounces of whole cloves; two of stick cinnamon

From The household (of the Detroit free press), 1886

Serves 11

These sweet pickles will keep any length of time.

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

592Calories

1 gProtein

152 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein0.5 g

Carbohydrates152 g

Fiber4.5 g

Sugars144 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium18 mg

Potassium109 mg

Calcium89 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus12 mg

Zinc0.2 mg

Copper0.1 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.2 mcg

Vitamin E0.6 mg

Vitamin K8.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.6 mcg

Choline2.5 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 482. The excerpt below is the record exactly as published.

SWEET FRUIT PICKLES. To every seven pounds of fruit allow three and one-half pounds of sugar and one pint of cider vinegar, two ounces of whole cloves, two of stick cinnamon

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