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New England cookbook, 1825-1870
Page 62
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Preserving Peaches pare and cut them in halves, put them with the parings and kernels in the preserving kittle with a little water till they are tender, take them out on a large dish strain the liquor through a bag to each pint of juice add a pound of sugar put the juice and sugar into the kettle with the peaches boil them slowly half an hour skimming them take out the peaches pour the [Syrup?] over them
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Preserving Peaches pare and cut them in halves, put them with the parings and kernels in the preserving kittle with a little water till they are tender, take them out on a large dish strain the liquor through a bag to each pint of juice add a pound of sugar put the juice and sugar into the kettle with the peaches boil them slowly half an hour skimming them take out the peaches pour the [Syrup?] over them
Szathmary Culinary Manuscripts and Cookbooks
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