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American cookbook, 1850
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Canned Peaches (S.B.) "To 1 lb. fruit, 1/4 lb. Sugar - Put the sugar, with sufficient water to melt it, into a kettle, pot, boiler, or caldron; let it boil; Skim & add the fruit, Scald for a few moments & put immediately into the cans, & screw down while hot. (In due time eat) Other fruits are done in the same way, but if hard require more cooking in the syrup. To 1 full basket peaches 3 lbs. sugar
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Canned Peaches (S.B.) "To 1 lb. fruit, 1/4 lb. Sugar - Put the sugar, with sufficient water to melt it, into a kettle, pot, boiler, or caldron; let it boil; Skim & add the fruit, Scald for a few moments & put immediately into the cans, & screw down while hot. (In due time eat) Other fruits are done in the same way, but if hard require more cooking in the syrup. To 1 full basket peaches 3 lbs. sugar
Szathmary Culinary Manuscripts and Cookbooks
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