NECTAErNE AND PEACH.
Peaches and nectarines are dessert fruits of a
very high order. They make delicious pre-
serves, and in America and in some parts of
France are used in the manufacture of a sort
of brandy. The leaves contain prussic acid,
and consequently when steeped in gin or
whisky impart a flavour resembling that of
noyeau. According to Mr. Loudon, the fol-
lowing are the characteristics of a good peach
or nectarine: — "A good peach or nectarine
possesses these qualities : the flesh is firm ; the
skin is thin, of a deep or bright red colour next
the sun, and of a yellowish green next the
wall ; the pulp is of a yellowish colour, full of
high-flavoured juice ; the fleshy part thick, and
the stone small." The peach was introduced
into this country about the middle of the six-
teenth century. It is always reared against walls
or under glass. Both peaches and nectarines
are divided into the "free-stone" or "melting"
peaches, in which the flesh or pulp separates
readily from the stone; and the "cling-stone
varieties," in which the flesh clings or adheres
to the stone. The first named are usually the
best flavoured.
Nectarines, Candied. — Gather the nec-
tarines when perfectly sound and not over-
ripe. Weigh them carefully, rub them mth a
soft cloth, split them in halves, and take out the
stones ; boil half their weight of sugar with a
quarter of a pint of water✪ Nectarines, Candied to each pound, and
when quite clear put in the nectarines, and let
them boil gently until they are clear, but
unbroken ; then lift them out carefully, and put
them on an inverted sieve to drain. Next
day boil the syrup until it is quite thick, put
in the fruit, and boil it gently for five minutes,
and on taking out the nectarines again drain
them ; repeat this process twice. After the nec-
tarines are taken out the last time spread them
on dishes, place them in a moderate oven,
sprinkle sifted sugar over them, and turn them
about until they are dry.
Nectarines, Pickled. — Gather the nec-
tarines when fully grown, but not qmte ripe.
Look them over carefidly, remove any that are
at all blemished, and put the rest into salt and
water sufficiently strong to float an egg ; lay a
thin board over the fruit to keep it well under
'water, and leave it for two or three days. At
the end of that time drain it well, diy it with
a soft cloth, put it into pickling jars, and cover
entirely with good white wine vinegar. Put
half a blade of mace, six cloves, a piece of
whole ginger, and a quarter of a pint of
mustard seed with each quart of vinegar✪ Nectarines, Pickled. Tie
down the jars securely, and store in a cool
dry place. The pickle wiQ be ready for use in
two months. Keep the nectarines well covered
with vinegar.
Nectarines, Preserved. — Gather the ✪ Nectarines, Preserved
Page 990 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NECTAErNE AND PEACH.
Peaches and nectarines are dessert fruits of a very high order. They make delicious preserves, and in America and in some parts of France are used in the manufacture of a sort of brandy. The leaves contain prussic acid, and consequently when steeped in gin or whisky impart a flavour resembling that of noyeau. According to Mr. Loudon, the following are the characteristics of a good peach or nectarine: — "A good peach or nectarine possesses these qualities : the flesh is firm ; the skin is thin, of a deep or bright red colour next the sun, and of a yellowish green next the
wall ; the pulp is of a yellowish colour, full of high-flavoured juice ; the fleshy part thick, and the stone small." The peach was introduced into this country about the middle of the sixteenth century. It is always reared against walls or under glass. Both peaches and nectarines are divided into the "free-stone" or "melting" peaches, in which the flesh or pulp separates readily from the stone; and the "cling-stone varieties," in which the flesh clings or adheres to the stone. The first named are usually the best flavoured.
Nectarines, Candied. — Gather the nectarines when perfectly sound and not overripe. Weigh them carefully, rub them with a soft cloth, split them in halves, and take out the stones ; boil half their weight of sugar with a quarter of a pint of water to each pound, and when quite clear put in the nectarines, and let them boil gently until they are clear, but unbroken ; then lift them out carefully, and put them on an inverted sieve to drain. Next day boil the syrup until it is quite thick, put in the fruit, and boil it gently for five minutes, and on taking out the nectarines again drain them ; repeat this process twice. After the nectarines are taken out the last time spread them on dishes, place them in a moderate oven, sprinkle sifted sugar over them, and turn them about until they are dry.
Nectarines, Pickled. — Gather the nectarines when fully grown, but not quite ripe. Look them over carefully, remove any that are at all blemished, and put the rest into salt and water sufficiently strong to float an egg ; lay a thin board over the fruit to keep it well under 'water, and leave it for two or three days. At the end of that time drain it well, diy it with a soft cloth, put it into pickling jars, and cover entirely with good white wine vinegar. Put half a blade of mace, six cloves, a piece of whole ginger, and a quarter of a pint of mustard seed with each quart of vinegar. Tie down the jars securely, and store in a cool dry place. The pickle will be ready for use in two months. Keep the nectarines well covered with vinegar.
Nectarines, Preserved. — Gather the
Records on this page
Nectarines, CandiedNectarines, PickledNectarines, Preserved