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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
627Calories
2 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories627 kcal
Protein2.5 g
Carbohydrates157 g
Fiber4.2 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium334 mg
Calcium30 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus62 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin E0 mg
Vitamin K8.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline0.4 mg
Caffeine0 mg
Water294 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.