Peach Jelly
From The Rural cook book, 1907
Serves 8
Use peach parings and a few pieces of fruit.
Presented as published in 1907. 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 Rural cook book (1907), page 111. The excerpt below is the record exactly as published.
Peach Jelly.— Take sound, high-flavored, barely ripe peaches. Wash thern thoroughly. Use the parings and a few pieces of fruit. Boil in enough water to cover in an enameled kettle until the skins are tender and broken. Strain through a jelly bag. Allow the juice of one lemon and one scant pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.