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Sweet Peach Pickle
From The Ideal cook book, 1899
Serves 7
Presented as published in 1899. 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
629Calories
3 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein2.7 g
Carbohydrates159 g
Fiber6.1 g
Sugars151 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium358 mg
Calcium50 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus63 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate18 mcg
Choline1 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 133. The excerpt below is the record exactly as published.
Sweet Peach Pickle—Ingredients—To 4 Ibs. of peaches allow 2 Ibs. white sugar, % oz. each of mace, cinnamon and cloves mixed, and I pt. of the best white vinegar
Cook this with the app: pantry check, scaling, and the assistant.