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 |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Quince | 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
- a pound of sugar to one of the peaches
- a pound of quinces
- a pound of sugar to a pint of the juice
- three quarters of a pound to a pound of quinces
Directions
Take free-stone peaches; pare and slice them, allowing half a pound of sugar to one of the peaches. Sprinkle the sugar over them and let them stand two hours : then put them down to cook. Stir and mash them; let them cook gently, till they are a transparent pulp; then take it off, put into jars, and seal them.
Take fine large quinces ; pare and core them ; cut them round half an inch thick ; then put them in the preserving kettle with the skins and cores, with water enough to cover them ; let them boil till they look clear : take them up ; strain the juice ; put it back again into the kettle with the sugar, allowing
118 FAMILY RECEIPT BOOK.
three quarters of a pound to a pound of quinces: let the syrup boil slowly; skim it, and put it in the quinces for twenty minutes.
QUINCE JELLY. Put down the quinces, after mashing and quar- tering them, in sufficient water to cover them ; let them boil slowly more than half a day : then strain the juice, and add a pound of sugar to a pint of the juice. Let it boil till it jellies.