Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mace | 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
- one quart of vinegar
- four pounds sugar
- one ounce cloves
- eight pounds peaches
- six pounds of sugar
- a small piece of ginger root
- one peck of green tomatoes
- six fresh lemons without removing the skins
- vinegar
- cloves
- cinnamon
- mace
- ginger
Directions
Boil one quart of vinegar, four pounds sugar, one ounce cloves, cinnamon bark and a few blades of mace for ten minutes; add eight pounds peaches, cook until tender; take peaches and place in jars, boil syrup until thick and pour over the peaches and seal tight. — Sallie Jen- nings.
PRESERVED GREEN TOMArOES.
Take one peck of green tomatoes, slice six fresh lemons without removing the skins, taking out all seeds; add six pounds of sugar (white if possible), until juice is a nice thick syrup. For flavoring, add a small piece of ginger root. — Mrs. Angie Reese, Evansville, Ind.