Frozen Peaches, Apricots, Nectarines, and Plums
From The new practical housekeeping, 1890
Serves 6
Use canned apricots if fresh cannot be obtained.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 254. The excerpt below is the record exactly as published.
Frozen PeacheSy Apricots^ Nectarines and Plums are prepared the same, except the three latter are not pared. Select two pounds white-fleshed peaches and rub off fuzz, pare, cut in half and drop at once into ice-cold water ; when all are pared, drain quickly, and mix with two pounds sugar, adding one dozen kernels which have been pounded to a paste, and tied in a muslin bag. Add one quart water
Cook this with the app: pantry check, scaling, and the assistant.