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 |
| 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
- six pounds of cut peaches allow three pounds of sugar
- one pound of sugar to three of fruit
- three pounds of sugar
Directions
MISS A. M. BELKNAP.
Take ripe peaches, peel them and cut them in two. To six pounds of cut peaches allow three pounds of sugar. Stew the sugar amongst the peaches, and set them away in a cov- ered vessel. Next morning put the whole into a preserving kettle, and boil it slowly about twenty minutes. Have your jars or cans hot, put the fruit into them, and boil down the sirup if necessary. Then pour it on the fruit, and seal up the jars. They are quite rich done in this way, and may suit some with one pound of sugar to three of fruit.