Canned Peaches
From Buckeye cookery, 1892
Serves 6
Recipe by Mrs. Frank Stahr, Lancaster, Pa.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 67. The excerpt below is the record exactly as published.
CANNED PEACHES. Pour boiling water over one peck of large clingstone peaches to remove the fuzz; make a syrup of three pounds sugar and one pint vinegar, using a little water if required
Cook this with the app: pantry check, scaling, and the assistant.