Sweet Pickle for Fruit
From Original White House Cookbook, 1887
Serves 6
The fruit is to be eaten, not the liquid.
Presented as published in 1887. 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
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 119. The excerpt below is the record exactly as published.
sweet pickle for fruit, such as cling- stone peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which is the most successfully used. To every quart of fruit, allow a cup of white sugar and a large pint of good cider vinegar, adding half an ounce of stick cinnamon, one tablespoon- ful of whole cloves, the same of whole allspice
Cook this with the app: pantry check, scaling, and the assistant.