Peach Butter

Ingredients

• pound for pound peaches
• pound for pound sugar
• ounce powdered cinnamon

Method

1. 1

   Cook peaches alone until soft, then add half the sugar and stir for half an hour.

2. 2

   Add the remainder of the sugar and stir for an hour and a half, seasoning with cloves and cinnamon.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 471. The excerpt below is the record exactly as published.

Peach Butter, — Take pound for pound peaches and sugar; cook peaches alone until soft, then put in half the sugar, and stir half an hour ; add remainder of sugar, and stir an hour and a half .63 546 PRESERVES Season with cloves and cinnamon. Or With Vinegar^ put in six Suarts peeled, stoned and sliced peaches in preserving kettle with iree quarts sugar and pint vinegar, heat gradually and simmer gently ; carefully stir occasionally until it begins to thicken, and then stir almost constantly till consistSency of Apple Butter, cook« ing three or four hours. Put away as directed, covering first with the brandied paper ; or alcohol may be used for wetting the paper. Plum Butter. — Stew and pulp wild plums through a sieve, and to one gallon of this add three quarts sugar and one desertspoon salt ; cook two hours, stirring as directed ; add half pint vinegar. two small pieces race ginger, teaspoon each ground cloves, allspice celery seed and two of ground cinnamon, with a pinch cayenne ; boil up once and cath Tomato Butter — ^Wash ripe tomatoes, cut out any defective parts and stew without peeling till very soft ; then pulp through sieve and to nine pints pulp take four pints sugar, boil pulp one to two hours, add sugar and ounce powdered cinnamon

Cook this with the app: pantry check, scaling, and the assistant.