Peach Marmalade

Name: Peach Marmalade
Ingredients: a pound of the fruit; three-quarters of a pound to a pound of the fruit; the juice of a lemon to every two pounds of fruit; the chopped kernels of four peach-stones

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Skim constantly while boiling.

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 45. The excerpt below is the record exactly as published.

three-quarters of a pound to a pound of the fruit ; allow it to boil a few minutes, skimming constantly. Then add the juice of a lemon to every two pounds of fruit and the chopped kernels of four peach-stones

Cook this with the app: pantry check, scaling, and the assistant.