Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
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
- seven pounds of fruit take five pounds of granulated sugar
- two tablespoonfuls of cinnamon
- a pint of vinegar
- five pounds of granulated sugar
- one tablespoonful of cloves
- vinegar
- cinnamon
- cloves
- allspice
Directions
Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To every seven pounds of fruit take five pounds of granulated sugar, a pint of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of cloves, tie the spices up in a muslin bag, add a few pieces of stick cinnamon and a few allspice. Put the fruit in a stone jar, bring the sugar, vinegar and spice to a boil, pour over the peaches, cover and let them stand until the next day, scald the syrup again and pour over the fruit, and so on, until it has been done in all seven times. Take out the bag of spice and put the fruit with the syrup into jars and seal. These are much more delicious than peaches that are cooked.