Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| 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
- 10 poitnds peaches
- 1 pineapi
- 3 lemons
Directions
10 poiTnds peaches, ly^ pounds sugar, 1 pineapi)le. juice of 3 lemons, pits of 14 of the peaches; cook peaches and i)iu<>apples. with- out adding water, for an hour; then add peach pits which have been blanched, boiled until tender and chopped fine ; add lemon and sugar and cook twenty minutes. Will keep in jelly glasses.
Mrs. 0. S. Brown and Mrs. Robert Hall.
Pare with silver fruit knife ; plunge immediately into cold water to keep from discoloring; make syrup of 1 pt. sugar to qt. of water: place on stove in porcelain kettle ; have another with boiling water ; take from cold water and plunge quickly into boiling water. When tender put into hot cans and cover with boiling syrup : seal immed- iately. Mrs. Fred Darling.