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New England manuscript cookbook, 1880-1910
Page 65
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Preserves. Cut ripe (but not soft) peaches in halves & stone. Pour boiling water over them & let them stand 5 or 6 min. Pour off water & pull off skins weigh & use 3/4 # sugar to 1 # peaches. Crack 1/4 of the peaches, extract the kernel Put sugar & peaches in alternate layers in a jar & let stand all night. Blanch peach kernels the next day Pour off syrup, boil a few minutes Sit off fire & skim Return to fire & when it boils lay in peaches scattering kernels among them
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Preserves. Cut ripe (but not soft) peaches in halves & stone. Pour boiling water over them & let them stand 5 or 6 min. Pour off water & pull off skins weigh & use 3/4 # sugar to 1 # peaches. Crack 1/4 of the peaches, extract the kernel Put sugar & peaches in alternate layers in a jar & let stand all night. Blanch peach kernels the next day Pour off syrup, boil a few minutes Sit off fire & skim Return to fire & when it boils lay in peaches scattering kernels among them
Szathmary Culinary Manuscripts and Cookbooks
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