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To Pickle Peaches (1)
From The hearthstone; or, Life at home, 1883
Serves 14
The peaches will be ready for use.
Presented as published in 1883. 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
621Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein2.4 g
Carbohydrates156 g
Fiber4.1 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium322 mg
Calcium19 mg
Iron1 mg
Magnesium22 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A62 mcg
Vitamin E0 mg
Vitamin K7.9 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 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 330. The excerpt below is the record exactly as published.
To Pickle Peaches (i). — Fill a stone jar with peaches, sticking cloves into each one, and rubbing off the skin with a towel ; or, by throwing the fruit into boiling water for two minutes, and then rub- bing off the skins; to eight pounds of fruit add four pounds of sugar, one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.