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 |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Mace | 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
- nine pounds of peaches
- three pounds of sugar
- one pint of vinegar
- a pound of sugar to a quart of juice
- a quart of juice
- a pound of sugar to a quart of the water
- three quarters of a pound of sugar to a quart of juice
- ginger
- cloves
- mace
- allspice
- vinegar
Directions
Gather those that look clear, not very large ; put them down to boil with plenty of water. Throw this water off; then add more water and some green gin- ger ; let this boil till the water tastes of the ginger very strong: allow three quarters of a pound of sugar to a quart of juice; make a syrup and put in the tomatoes ; let them boil till clear. The syrup, when boiled down, will make a nice jelly.
FAMILY RECEIPT BOOK. 119
TO PRESERVE CITRON MELON. Pare the melon, and cut it in any shape you fancy; put it down to boil in a strong ginger water ; after it has boiled ten minutes take it up ; make a syrup, allowing a pound of sugar to a quart of the water; add slices of lemon ; cut them ; put in your citron : when clear, it is done.
SPICED PEACHES. To nine pounds of peaches, take three pounds of sugar, and one pint of vinegar ; make a syrup ; then put in the fruit. Soft free-stone peaches are the best; let them boil ten minutes.
Plums are prepared in the same way as peaches, also cantelopes before they are ripe; add cloves, mace and allspice, to the taste : make the syrup ; put in the plums, and let boil ten minutes ; or pour the boiling vinegar and spices over the plums.