Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 every twelve peaches
- twelve peaches
- one egg
Directions
A receipt from Mrs. J. D. Martinez Cardeza, Claymont, Delaware, from Historic Harewood, on the Smithfield Pike, near Charlestown, W. Va. The manor house was built under the superintendence of General George Washington, by his brother, Colonel Samuel Washington, in 1752, and many a pretty maid, stately matron and gallant gentleman of Virginia has rejoiced in the hospitality of the Washingtons at Harewood. A list of their names would be a list of all the famous “F. F. V.’s.” This old receipt is from an old book of Mrs. Samuel Washington of “Harewood,” Virginia, bearing date 1822, and copied by her daughter, Mrs. Lucy E. Washington, of “Harewood,” in 1840.
_Contributed by Her Granddaughter, Mrs. John M. Cardeza, Claymont, Del._
Take large yellow or white clingstone peaches (not too ripe), rub off the down with a flannel cloth and score them down the rind with a needle. Scald them with boiling water, let them remain until cold, keeping them well covered all the time to enable the steam to go thoroughly through them. Take them out and spread them in a cloth to dry. Make your syrup, allowing a pound of sugar to every twelve peaches, a gill and a half of water to sugar, white of one egg. Boil sugar well and skim until it becomes perfectly clear. Then put in the peaches, let them come to a good boil, let them stand in syrup until next day, then add the brandy, 1 pt. to each pound of peaches. Put them in a sealed jar.