Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
| Water | 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 cup sugar to two cups wa- ter
- one pound su- gar to one pound fruit
- two quarts overripe peaches
- 1 cup water
- half cup vinegar added
- 2 pounds of brown su- gar
- 1 pint vinegar
- 1 ounce of stick cinnamon
- 2 quarts sugar to 1 quart of vinegar
- 1 quart of vinegar
- 1 tablespoonful cloves
- 1 cup sugar to 2 cups water
- 2 cups water
- two pits in the bottom of each can
- one pound fruit
- four peach kernels
- six peach kernels
- two whole cloves in each piece of fruit
- one peck of fruit
- one part very sour apple juice to two parts peach juice
- two parts peach juice
Directions
luted with water for a very fine drink. Where so many cull apples go to waste as do in our fine Western apple orchards, where all imperfect apples are rejected, this recipe should prove, very useful. Of course, where
you have access to an evaporator the juice can easily be turned into jelly for you in large quantities, and can be used as a base to make all kinds of jelly, as Mrs. Nat Smythe suggests later in her jelly making.
Canned Peaches.
Scald peaches to remove skin and put them in a pail of cold water un- til you have a sufficient number to can. This will keep them from turn- ing brown. Make your syrup by using one cup sugar to two cups wa- ter. Now have your jars ready, and as you cut your peaches in halves place them in jars. Leave two pits in the bottom of each can, pour over the syrup and place jars in boiler. Boil 16 minutes after the water begins to boil, or can as directed in the oven. — ■ Mrs. W. W. Williams.
Peach Preserves.
Select fine ripe peaches, pare, halve and stone them; allow one pound su- gar to one pound fruit and put a layer of sugar in the kettle, then a layer of peaches, and so on alternately, until all are used. Cover and let stand until next morning; then bring to a boil quickly and let it simmer mere- ly until the fruit is clear and tender. Blanch and add four peach kernels for each pound of fruit. When it be- gins to boil, place fruit in glass jars, cover with syrup and seal. — Mrs. Williams.
Peach Marmalade.
Choose fine, ripe peaches, pare, stone and cut them up; add a very little water and cook in a double boiler until reduced to pulp; pass through a colander and allow % of a pound sugar to each pound of pulp. Put it on the stove and boil until it will jelly, or until it will drop from the spoon in clots. Stir it from the bottom with a 'wooden spoon all the time it is on the fire to prevent burn- ing. When done seal in jars. — Mrs. Williams.
Peach Marmalade.
Two quarts overripe peaches, peeled and cut fine, 1% quarts sugar added to fruit, 1 cup water. Stir and let stand two hours. Break six peach kernels, shred fine and add to fruit. Put over slow fire, stirring often and cook until clear and thick. Put in glasses or jars.
Overripe plums or prunes, especially
the silver prunes, are good made up this way, with the addition of the different combinations of spices or a half cup vinegar added, so the house- wife may have a variety of canned goodies with but little trouble.
Suggestions — We are most of us fa- miliar with all the plain canned fruits and vegetables, so will not send in any recipes for those. The petite prunes may be dried in the oven and are a fine substitute for raisins if cut small. — Mrs. W. R. Crow, 1153 Forty-ninth avenue Southeast.
Sweet Pickled Peaches.
Remove skins from fruit and cut in halves. Stick two whole cloves in each piece of fruit and cook until soft in a syrup made by boiling together, for 20 minutes, 2 pounds of brown su- gar, 1 pint vinegar and 1 ounce of stick cinnamon. This amount of syrup will serve to cook one peck of fruit. Seal in glass jars. — Bertha Blowers, Hood River, Or.
Sweet Peach Pickles.
Select fine peaches, not over ripe, and not very large; pack them in a jar. Take 2 quarts sugar to 1 quart of vinegar, 1 tablespoonful cloves and broken stick cinnamon (tied in a bag) to each quart of vinegar; boil it 5 minutes and pour hot over fruit. The next day turn it off and boil again, and pour hot on the peaches again; repeat for three days. The last time you boil the syrup add the peaches, let them come to a boil, re- move to jars. Boil down the syrup 20 minutes, cover the peaches with the syrup and seal. — Mrs. W. W. Will- iams.
Peach Jelly.
Use one part very sour apple juice to two parts peach juice, and make like other jellies. — Mrs. Williams.
Fried Peaches.
Choose ripe peaches (freestone), cut in two, remove stone. Pry in xk- inch hot fat; turn when light .brown; remove to dish with the hollow side up. Snrinkle with sugar and serve. — Mrs. W. W. Williams.
Canned Pears.
Peel pears, quarter them and place in jars. Cover with a syrup made from 1 cup sugar to 2 cups water.
Boil in boiler or place in oven as directed. Pears are easily boiled in the open kettle and then put into jars and sealed. — Mrs. Williams, 1411 Rod- ney avenue, city.