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American cookbook, 1886
Page 121
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To Dry Peaches. Peal a peach, scatter pounded whited sugar over it, turn stem & repeat the process every day until they will absorbe no more sugar: To preserve apples whole. Peel & core the apples. Place them instantly in cold water. Make a syrup. Clarify it then boil the apples in the syrup water they become clear. Take them out separately
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To Dry Peaches. Peal a peach, scatter pounded whited sugar over it, turn stem & repeat the process every day until they will absorbe no more sugar: To preserve apples whole. Peel & core the apples. Place them instantly in cold water. Make a syrup. Clarify it then boil the apples in the syrup water they become clear. Take them out separately
Szathmary Culinary Manuscripts and Cookbooks
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