Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight pounds fruit take four pounds sugar
- one quart vinegar
- two ounces each of stick cin- 202 bethany union cook book namon
- two pour ofif the vinegar
- vinegar
Directions
If peaches are used, wipe them well to remove the fur. Plums should be pricked in several places to keep them from cracking. For eight pounds fruit take four pounds sugar, one quart vinegar, two ounces each of stick cin-
202 BETHANY UNION COOK BOOK
namon and whole cloves. Boil vinegar, sugar and spices together ten minutes, add peaches, being careful not to let them boil until soft. Put in stone jar. In a day or two pour ofif the vinegar and scald again.
Mrs. D. J. Beeby.