Peach Marmalade
From The Raleigh cook book, 1907
Cover with brandy-dipped paper and tinfoil.
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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Peach Marmalade.—Pare and remove the stones. Put eight pounds of pulp into a preserving kettle, bruise and stir over the fire with a wooden spoon until soft. Add six pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.