Estimated Nutrition (whole recipe, rough)
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
- a pound of sugar to a pound of peaches
- a pound of peaches
- ten mi- nutes longer
Directions
Get the finest cling-stone peaches; take out the stone without disfiguring them ; lay them after they are pared in half of their AYeight of sugar, allowing a pound of sugar to a pound of peaches ; let them remain two hours : then put both sugar and peaches in the kettle together ; let them boil till clear, skim-
FAMILY RECEIPT BOOK. 117
ming tliem frequently. Have some of the kernels cracked, and preserve them with the peaches.
TO PRESERVE PEACHES IN BRANDY. The heath eling-stone are the hest for this pur- pose. Half a pound of sugar to a pound of peaches. Throw into boiling pearl-ash water for a moment: then take them out and rub the skin off with a coarse towel, and throw them into cold water; make a syrup with as little water as possible ; put in the peaches to boil, until they begin to look clear ; then take up the peaches, and let the syrup boil ten mi- nutes longer, mixing equal quantities of the syrup and the best white brandy. Put the peaches in jars : pour over the syrup, and seal them.