Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- half pounds of peaches
- three pounds of sugar
- one pint of vinqgar
- seven pounds of peaches
- four pounds of sugar
- six successive mornings
- one quart of vinegar
Directions
MKS. G. M. HIPPEE.
Eight and a half pounds of peaches, three pounds of sugar, one pint of vinQgar, cloves, cinnamon stick and ginger root. Tie the spices in a bag and boil with the vinegar and sugar, and pour over the fruit. Repeat this six successive mornings.
PICKLED PEACHES
MRS. W. COLTON.
Seven pounds of peaches, four pounds of sugar and one quart of vinegar and spices. Boil the vinegar, sugar and spices togeth- er; then put in a few of the peaches, if too many are put in at a time some of them will get too soft. When they begin to be soft take them out and put more in, till all are done; then pour the syrup over the peaches. If they begin to be sour, scald the vinegar and pour it over the fruit for several successive days.