Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 3 cupfuls water
- 3 pints best vinegar
- 2 tablespoons whole cloves
- 9 lbs
- vinegar
- cloves
- cinnamon
Directions
Peel large clingstone peaches. To 9 lbs. peaches take 4i^ lbs. granulated sugar. Put on the sugar with 3 cupfuls water, add 3 pints best vinegar, 2 tablespoons whole cloves, with heads removed, and some pieces cinnamon bark. When it boils 15 minutes, lay in the peaches, boil until tender enough to pierce with a straw (no longer), remove peaches with a perforated skimmer, put in jars and continue cooking syrup until somewhat thick, pour over the peaches and when cold seal tightly. Be- fore cooking, the peaches should be dropped in boiling strong soda water and the fur rubbed off.