Peach Jelly (Ge/ee de Peches)
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 618. The excerpt below is the record exactly as published.
each Jelly (Ge/ee de Peches ) Wash the peaches, take out the stones. Then slice, add to them about a quarter of the kernels, place in a kettle with enough water to cover them, stir them often until the fruit is well cooked. Then strain and to every pint of the juice add the juice of a lemon. Measure again, and allow a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.