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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- half ounce of bitter almonds
- a pound of fruit allow three-quarters of loaf sugar
Directions
Take ripe freestone peaches. Pare, stone and quarter them ; to a pound of fruit allow three-quarters of loaf sugar and half ounce of bitter almonds. Blanch the almonds in scalding water and pound them until smooth. Scald the peaches in a very little warm water; mash them ; mix them with the sugar and almonds, and put the whole into a preserving kettle. Boil it to a thick, smooth paste. Skim and stir it well, and keep the kettle covered as much as possible. Fifteen minutes will be sufficient to boil them. When cold, put up in glass jars.