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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | 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
- 7 pounds of fruit take 8 pounds sugar
- 8 pounds sugar
- 1 tablespoon each of allspice
- 1 teaspoon of celery seeds
- 1 teaspoon of cloves
- 3 pts
- vinegar
- allspice
- mace
- cinnamon
- cloves
Directions
Rub off with a cloth or pare them (\h\s, is just a mallei- of choice), and prick each with a fork; heat in just enough Mater to
246 THE WARREN COOK BOOK.
cover them until they almost boil ; take out and add to the water, sugar in the following proportions : To 7 pounds of fruit take 8 pounds sugar ; boil fifteen minutes ; skim and add 3 pts. vinegar, 1 tablespoon each of allspice, mace and cinnamon, 1 teaspoon of celery seeds, 1 teaspoon of cloves; put the spices in thin muslin bags ; boil all together ten minutes ; then add the fruit and cook until they can be pierced with a straw ; take out the fruit with a skimmer and put into jars or cans ; boil the syrup down until thick; pack the peaches in glass jars and pour syrup over them scalding hot. You may pickle pears in the same way with or with- out peeling.