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 |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- ten cups water to eight of sugar
- ten quarts of peaches
- one inch of warm water
Directions
BAKED PEACHES— Scald and skin peaches, cut in halves and pack into fruit jars as full as possible, set on covers loosely and place jars in baking pan containing about one inch of warm water. Bake in moderate oven twenty minutes until peaches are soft. In the mean- time make a syrup of sugar and water, ten cups water to eight of sugar for ten quarts of peaches. When fruit is baked remove covers, put on rubbers, fill with boiling syrup and seal. Strawberries and other small fruit can be preserved the same way, only a richer syrup is required.