Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
132
Calories
2g
Protein
2g
Fat
30g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- one-half pound of peaches to 1/2 pound of sugar
- 1/2 pound of sugar
- nutmeg
- cloves
- allspice
Directions
1
Take soft peaches. One-half pound of peaches to 1/2 pound of sugar. Peel the peaches over night and sprinkle the sugar over them. The peaches must not be cling-stone. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste. When it boils, stir and mash them up well. Let boil slowly for 1-1/2 hours. When thick enough, put into pots, without covering them, till next day. Put a little brandy over them and seal up tightly.
By Margaret Brown ·
Recipe sourced from
gutenberg