Photo: Irene Kredenets
Estimated Nutrition (whole recipe, rough)
108
Calories
1g
Protein
0g
Fat
27g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- six pounds of the cut peaches allow three pounds of the best brown sugar
- a handful of peach leaves
- three pounds of the best brown sugar
- three quarters
Directions
1
Take ripe free-stone peaches; pare, stone, and quarter them. To six pounds of the cut peaches allow three pounds of the best brown sugar. Strew the sugar among the peaches, and set them away. Next morning add a handful of peach leaves, put the whole into a preserving kettle, and boil it slowly about an hour and three quarters, or two hours, skimming it well. When cold, put it up in jars and keep it for pies, or for any common purpose.
By Eliza Leslie ·
Recipe sourced from
gutenberg