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
- one pound of peaches
- a pound of sugar
Directions
1
Take strong white lye, hot ; dip the peaches in, a few at a time, until the skin will wipe off. Then put them in cold water, changing it two or three times. To one pound of peaches, take half a pound of sugar ; boil them until soft ; measure the sirup, and when cold, add an equal quantity of white brandy. Clingstone peaches are the best for preserving in this way.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive