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Pickled Peaches

Peaches pickled in a sweet vinegar solution with spices.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 23 ingredients
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Why it works: Peach and apple match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pickled Peaches

Ingredients

Directions

Prepare the peaches

  1. Scald the peaches, then rub with a soft cloth to remove the down.

Make the pickle and cook

  1. For one peck of peaches, take 3 pints of vinegar, 3 pints of water, 8 pounds of sugar, and allspice, cloves, and mace to taste.

  2. Let the mixture come to a boil.

  3. Put the peaches in the boiling mixture and cook until tender.

Nutrition, whole recipe (rough)

1024Calories
30 gProtein
27 gFat
169 gCarbs

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Peach1 medium (150g)59
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Waternot in our table0
Cakenot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peach + appletop 3% of all pairs
    Smell alikestrong
    Cooked together303 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Garlic + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  5. Garlic + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the syrup and balances the sharpness of the vinegar.
Vinegar
Provides the acidity that preserves the peaches and gives the pickle its tang.
Peaches
Are the fruit being pickled, softening as they cook in the hot syrup.

The step that matters

Cooking the peaches until tender. Cook the peaches in the boiling syrup only until tender. Overcooking breaks down the fruit's structure so it turns mushy, while undercooking leaves it firm and less able to absorb the spiced syrup.

Swap the garlic

How well each one fits the dish's main ingredients (butter, sugar, milk, lemon, peach, vinegar, apple):

  1. Cinnamonfits better
  2. Peppermintfits better
  3. Gingerfits better
  4. Garlicthe original

Fit is the average pairing score against butter, sugar, milk, lemon, peach, vinegar, apple. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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