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Peach Butter
From The household cook book, 1902
Serves 7
Alternatively, take ripe peaches, pare and stone them, and put in a kettle; add a little water and boil them soft, then pass through a colander.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 356. The excerpt below is the record exactly as published.
PEACH BUTTER.— (1) Take 1 gallon of sweet cider and boil 31 482 COOKED FRUITS it down one-half; into this put soft peaches, pared and cut into pieces, and boil, with frequent stirring, until they are reduced to a pulp; just before taking from the fire add sugar, if it is not sweet enough, and cloves and cinnamon to taste. Keep in tightly covered jars. (2) Take ripe peaches, pare and stone them, and put in a kettle; add a little water and boil them soft, and then pass through a colander. Then add 1^ cups of sugar
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