Sweet Peach Pickle
From The way to the heart, 1905
Good in three months.
Presented as published in 1905. 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
8570Calories
34 gProtein
2185 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories8570 kcal
Protein34 g
Carbohydrates2185 g
Fiber59 g
Sugars2115 g
Total Fat19 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium546 mg
Potassium4634 mg
Calcium291 mg
Iron15 mg
Magnesium340 mg
Phosphorus819 mg
Zinc8.9 mg
Copper3.2 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A875 mcg
Vitamin E0.6 mg
Vitamin K118 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)30 mg
Folate226 mcg
Choline2.4 mg
Caffeine0 mg
Water4152 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 12. The excerpt below is the record exactly as published.
Sweet Peach Pickle. reel 8 pounds of peacnes and throw them in cold water to keep from turning dark. Take 4 pounds of white sugar and 4 teacups of water and let come to a boil. Throw in the peaches and cook until a straw will stick in them easily. Take out and measure the syrup, and allow for every pint of syrup i pint of strong vinegar and i tablespoon each of whole cloves
Cook this with the app: pantry check, scaling, and the assistant.