Canned Peaches
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.
Canned Peaches Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking care not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers. The sugar should be in the proportion of a full tablespoon to a quart of fruit. To prevent burning put a little water in the kettle
Cook this with the app: pantry check, scaling, and the assistant.