Canned Peaches - Boiling Method
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 82. The excerpt below is the record exactly as published.
CANNED PEACHES J BOILING METHOD. Make a thin syrup, using half as much sugar as water. Peel the peaches, cut them into halves, and remove the seeds.
Cook this with the app: pantry check, scaling, and the assistant.