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Sweet Peach Pickle
From The white ribbon cook book, 1894
Serves 7
Presented as published in 1894. 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
640Calories
3 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories640 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
Sodium44 mg
Potassium359 mg
Calcium54 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus65 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
Water294 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 117. The excerpt below is the record exactly as published.
}£ oz. each of cinnamon, mace and cloves mixed, 1 pint vinegar. Peel and slice the tomatoes, sticking into them the cloves; put all together into a stewpan and Preserves. 239 stew an hour. When done pack in glass jars, and pour the syrup over boiling hot. Sweet Peach Pickle — To 4 lbs. peaches allow 2 lbs. white sugar, ^ oz. each of mace, cin- namon and cloves mixed, and 1 pint of the best white vinegar
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