Each Syrup
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 83. The excerpt below is the record exactly as published.
EACH SYRUP The skins saved from peeling peaches in preserving time make a very delicious and inexpensive syrup. Put on the stones and skins in a kettle, cover with water and boil until the skins are quite soft, then strain and add sugar as for jelly
Cook this with the app: pantry check, scaling, and the assistant.