Peach Conserves
From Harper's cook book encyclopædia, 1902
Serves 6
They make an excellent sweetmeat just as they are.
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 Harper's cook book encyclopædia (1902), page 331. The excerpt below is the record exactly as published.
Peach Conserves.— Halve the peach- es, and take out the stones ; pare. Have ready some powdered white sugar on a plate , or dish. Roll the peaches in it several times, until they will not take up any more. Place them singly on a plate, with the cup, or hollow, side up, that the juices may not run out. Lay them in the sun. The next morning roll them again. As soon as the juice seems set in the peaches, turn the other side to the sun. When they are thoroughly dry, pack them in glass jars. They make an excellent sweet- meat just as they are ; or, if wanted for table use, put over the fire in 293 Peach Jam PRESERVES, ETC . Peaches, Preserved porcelain, with a very little water, and stew a few minutes. Peach Jam. — This recipe has been in use in a New England family for two generations and never fails to be a success. Pare, stone, and cut into thin slices half a peck of free- stone peaches
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