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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sauce | 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
- four cups of apples add one cup of fine
- three cups of the peach sauce add one cup of sugar
- three-fourths pint of sugar to a pint of juice
- a pint of juice
- one cup of fine
- one cup of sugar
Directions
Peel and core a quantity of apples and then stew them until there are no lumps in the mass, strain through a coarse sieve, pressing them all through with the hand. Throw out all tough or woody bits, or the remains of dry bruised places before refilling the sieve. Then take a tin cup and measure the cooked apples, and to every four cups of apples add one cup of fine, dry sugar. Boil until it makes a stiff jam ; put in bowls and jars and set away in a cool, dry place. Peach butter of dried peaches can be made in this way, only to every three cups of the peach sauce add one cup of sugar.
Or, take tart juicy apples, cut in pieces, core them if at all defective ; add water to just cover them ; stew gent^ly till tender ; turn into a bag or strainer of cloth ; let drain over night, or for several hours ; then put back on the stove, heat and skim ; add three-fourths pint of sugar to a pint of juice ; boil about ten minutes ; seal up like jelly.