Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- a pound of sugar to each pound of peaches
Directions
Take fresh, ripe, clingstone peaches, pour boiling lye over them, and rub off the down with a coarse cloth. Make a syrup of half a pound of sugar to each pound of peaches. Boil and skim the syrup, put in the peaches, and let them boil fifteen minutes ; take them out of the syrup and cool them on a dish. Boil the syrup again to one-half, and let it cool. When cool add an equal quantity of French, apple, or peach brandy, and stir it well. When the peaches have cooled put them in a jar and pour on the syrup. Close the jar tight.