Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 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 |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Brandy | not in our table | 0 |
| Cider | not in our table | 0 |
| 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
- one-half pint of best brandy to a pound of peaches
- two quarts of boiled cider
- one gallon of sweet cider to one-half its quantity
- two pints at a time
- two pounds of crushed sugar
- a pound of sugar to each pound of fruit
- a pound of peaches
- a pint of sugar
- a cup of sugar
- one peck of peaches
Directions
Use cling-stone peaches ; yellow ones we like best. Peel them and cut around them to the stone, but not enough to divide them. Make a syrup with half a pound of sugar to each pound of fruit, and half a tea- cup of water for each pound of sugar ; skim as it boils as long as the scum rises ; then put in the peaches and boil until tender. Take them out carefully ; remove the syrup from the tire, and add one-half pint of best brandy to a pound of peaches. Pour this over the peaches. Seal in glass jars.
PEACH BrTTEB.
One peck of peaches, two quarts of boiled cider ; reduce by boiling one gallon of sweet cider to one-half its quantity ; pare and cut soft peaches, put into the preserving kettle with the cider; boil until they are reduced to a pulp, stirring constantly ; if not sweet enough, add a little sugar ; cover tight in jars.
APPI.E JEttA .
Take juicy apples (Ramboes are best), take the stem and top off and wash them nicely ; then cut up in quar- ters and put cold water on them, just enough to cover them ; boil them soft afterward ; strain them through a jelly bag; then take two pints at a time with two pounds of crushed sugar ; boil twenty minutes, then do
FRUITS. 131
tlie same with the other juice, to be economical; pare and core the apples ; don't strain so close but that you can, by adding- a little more water, use the apples for sauce or pies.
APPI.E JEL.L.Y.
Take nice green apples that will cook nicely ; quarter the apples without paring; put them in a pan or kettle and cover over with water, and keep them covered ; let them boil slowly until entirely done, then strain through a tlannel bag; just let it drip, do not squeeze them. To a pint of j nice put a pint of sugar. If the apples are not very acid, use a little citric acid.
SIBERIAN CRAB APPLE JEI.IiY.
Crab apple, gooseberry, quince, plum and apple, are all made in the same way ; some add less sugar to sweeter fruits. After having freed the fruit from all blemishes, put them in a preserving kettle with only enough clear water to keep them from burning ; let them boil slowly until quite soft ; then, putting them into a flannel cloth, press from them all the juice possible; strain the juice two or three times through a clean cloth, then return to a clean preserving kettle, adding a cup of sugar for every cup of juice, and the beaten white of an egg for the wiiole. The rule is to boil the syrup (without stirring) very rapidly for twenty minutes, not counting the minutes before it begins to boil. The surest way is to boil it until it runs a little thick upon the spoon, then let it run through the jelly bag without pressing it ; put the jelly into glasses, and after it has become quite firm, cut out little papers to fit the tops, which should be dipped in the whites of eggs ; press the edges against the sides of the glasses to exclude the air.
132 THE MISSOURI COOK BOOK.
CURRAXT JELIiY.
Weigh the currants ; do not wash them, but carefully remove leaves and whatever may adliere to them. To each pound of fruit allow half the weight of granulated or pure loaf sugar ; put a few currants into a porcelain- lined kettle, and press well, so as to secure sufficient liquid to prevent burning them; add the remainder of the fruit, and boil freely for twenty minutes, stirring occasionally to prevent burning ; strain through a flan- nel bag, into an earthen vessel, as the action of the acid on tin materially affects both color and flavor; when strained, return the liquid to the kettle without the trouble of measuring, and let it boil for a moment or so, and then add the sugar. As soon as the sugar is entirely dissolved, the jelly is done. Pour into glasses. Cut papers a little larger than the top, dip in whites of eggs ; press the edges against the sides of the glasses to exclude the air.
iT^aXs^^s^x
TO CAN TO:?I.iTOES.
They must be fresh. Pour scakling water over them to aid in removing the skins. After the tomatoes are skinned, put them into a porcelain preserving kettle ; add no water to them ; let them come to boiling jjoint, or be well scalded through. The cans should be heated by filling them with boiling water, and allowing them to stand while the tomatoes are boiling. Pour out this water, fill the cans and seal while hot. Always have cans soldered if you can conveniently do so, but if you should have to use the wax, be very careful to perfectly exclude the air. There will be juice left after the toma- toes are canned. This can be seasoned and boiled down for catsup.