Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cloves | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 7 pounds peaches
- 4 pounds sugar on to boil
- 1 pint vinegar
- 1 teaspoon ground cloves
- 2 teaspoons each ground allspice
- 4 little muslin bags
- 9 consecutive days
Directions
Mrs. E. S. Martin.
Pare 7 pounds peaches, but do not stone. Put 4 pounds sugar on to boil with 1 pint vinegar ; mix 1 teaspoon ground cloves, 2 teaspoons each ground allspice and cinnamon, and ^ teaspoon ground mace, and tie them up in 4 little muslin bags. Put these into the kettle and also i ounce ginger root. When the syrup is liot, add the peaches, bring all to the boiling point and turn care- fully into a stone jar. Stand in a cool place over night. For 9 consecutive days, pour off the syrup, bring it to the boil, and scald the peaches again. The last time, boil the liquor dovvrn somewhat, add the fruit to it, bring the whole to a boil, and put in sealed or stone jars. They will keep for years, and the syrup is always good for sauces, yankee or hot cakes.
Any large fruit may be spiced in the same way.