Peach Marmalade
From The table, 1889
Serves 4
Will keep for several days if properly prepared.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 322. The excerpt below is the record exactly as published.
Peach Marmalade. — Peel and cut into slices twelve good-sized, sound peaches ; put into a saucepan half a pound of granulated sugar and a pint of cold water ; place it on a hot stove, and let come to a boil, then add the peaches, and cook for twelve minutes, stirring continually with the spatula. Remove from the fire, and strain through a pastry-sieve into a bowl, adding twelve peeled almonds
Cook this with the app: pantry check, scaling, and the assistant.