Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
61
Calories
0g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 each pt
- 1 lemon
Directions
1
Pare, stone and slice the peaches and put into a stone jar w^ith % of the kernels ; heat in a pot of boiling w^ater, stirring from time to time until the fruit is well broken ; strain, and to every pint of peach juice add the juice of 1 lemon; measure again, allowing a pound of sugar to each pt. of juice ; heat the sugar very hot and add when the juice has boiled twenty minutes; let it come to a boil and take instantly from the fire.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive