PEACHES, GERMAN.
Pare the peaches and weigh them. To
eight pounds of peaches put one ounce of
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JANE HAMILTON'S RECIPES
allspice, three-quarters of an ounce of cin-
namon, and the same of cloves, also one
quart of strong vinegar and four pounds of
sugar✪ German Peaches. Put the sugar on the peaches and
let them stand three or four hours to ex-
tract juice enough. Then put the peaches,
with the juice and sugar, on the fire; stew
them about twenty minutes, then put in the
vinegar and pounded spices and let it boil
five or six minutes. It is then done. Should
there not be vinegar enough to cover the
peaches, add as much as is necessary; they
cannot be entirely covered as they will float
somewhat on the vinegar. Keep the jar
covered closely. One quart of vinegar is
quite sufficient to cover the peaches; they
float on top at first, but sink down under
the vinegar in one or two days.
PICKLED STURGEON.
After the backbone has been taken out
the sturgeon should be washed, changing
the water several times, and then put in salt
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JANE HAMILTON'S RECIPES
water. After remaining twenty-four hours
the salt water should be poured off and the
sturgeon put in fresh salt water for twelve
hours longer. The sturgeon should then be
tied with a cord and boiled in weak salt
v/ater until a straw can be run through it,
taking care to skim off the oil during boil-
ing. Strain the liquor in which the stur-
geon has been boiled and boil it a short
time, adding allspice, pepper, and ginger,
which should be broken a little in a mortar.
After it has boiled sufficiently add as much
vinegar as is agreeable to the taste, and
when the liquor is cold put in the sturgeon.
Should there not be liquor enough to cover
the sturgeon add as much vinegar as is
necessary. The vessel in which the stur-
geon is kept should be covered closely and
kept in a cool place.
TOMATOES, GERMAN.
To eight pounds of quite ripe, peeled to-
matoes add four pounds of brown sugar.
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JANE HAMILTON'S RECIPES
Put the tomatoes with all the juice and
sugar into a glass- or porcelain-lined vessel
and stew them until the syrup becomes of
the consistency of a thick syrup. Add three-
quarters of an ounce of allspice, half an
ounce of cloves, quarter of an ounce of mace✪ German Tomatoes
(all pounded). Let them stew for a few
minutes, and then take off the tomatoes and
add one quart of vinegar. Pour them into
a jar and when they are cold cover closely.
Three and one-half pounds of sugar may
be used instead of four pounds. They will
be fit for use in two or three weeks.
WHITE WALNUT PICKLE.
Put the walnuts in strong salt water for
ten or twelve days, then scald in ashes and
water, to take off the fur and gummy sub-
stance that adheres to them. Wipe them
with a soft cloth, being careful not to bruise
them. Put them in cold vinegar until Au-
tumn. Then change the vinegar, and add to
the fresh vinegar the following ingredients:
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JANE HAMILTON'S RECIPES ✪ White Walnut Pickle
Page 22 · 4 recipe records on this page
Presented as published in 1909. 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
PEACHES, GERMAN.
Pare the peaches and weigh them. To eight pounds of peaches put one ounce of
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allspice, three-quarters of an ounce of cinnamon, and the same of cloves, also one quart of strong vinegar and four pounds of sugar. Put the sugar on the peaches and let them stand three or four hours to extract juice enough. Then put the peaches, with the juice and sugar, on the fire; stew them about twenty minutes, then put in the vinegar and pounded spices and let it boil five or six minutes. It is then done. Should there not be vinegar enough to cover the peaches, add as much as is necessary; they cannot be entirely covered as they will float somewhat on the vinegar. Keep the jar covered closely. One quart of vinegar is quite sufficient to cover the peaches; they float on top at first, but sink down under the vinegar in one or two days.
PICKLED STURGEON.
After the backbone has been taken out the sturgeon should be washed, changing the water several times, and then put in salt
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water. After remaining twenty-four hours the salt water should be poured off and the sturgeon put in fresh salt water for twelve hours longer. The sturgeon should then be tied with a cord and boiled in weak salt water until a straw can be run through it, taking care to skim off the oil during boiling. Strain the liquor in which the sturgeon has been boiled and boil it a short time, adding allspice, pepper, and ginger, which should be broken a little in a mortar. After it has boiled sufficiently add as much vinegar as is agreeable to the taste, and when the liquor is cold put in the sturgeon. Should there not be liquor enough to cover the sturgeon add as much vinegar as is necessary. The vessel in which the sturgeon is kept should be covered closely and kept in a cool place.
TOMATOES, GERMAN.
To eight pounds of quite ripe, peeled tomatoes add four pounds of brown sugar.
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Put the tomatoes with all the juice and sugar into a glass- or porcelain-lined vessel and stew them until the syrup becomes of the consistency of a thick syrup. Add threequarters of an ounce of allspice, half an ounce of cloves, quarter of an ounce of mace (all pounded). Let them stew for a few minutes, and then take off the tomatoes and add one quart of vinegar. Pour them into a jar and when they are cold cover closely. Three and one-half pounds of sugar may be used instead of four pounds. They will be fit for use in two or three weeks.
WHITE WALNUT PICKLE.
Put the walnuts in strong salt water for ten or twelve days, then scald in ashes and water, to take off the fur and gummy substance that adheres to them. Wipe them with a soft cloth, being careful not to bruise them. Put them in cold vinegar until Autumn. Then change the vinegar, and add to the fresh vinegar the following ingredients:
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Records on this page
German PeachesGerman TomatoesPickled SturgeonWhite Walnut Pickle