Peach Marmalade
From The way to the heart, 1905
When the peaches are first put on the stove, put a teacup of water in the kettle to prevent burning.
Presented as published in 1905. 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 way to the heart (1905) by Carrie Pickett Moore, page 15. The excerpt below is the record exactly as published.
Peach Marmalade. Boil 12 pounds of soft peaches, cut from the stone, in their own juice until they can be mashed to a pulp. Run through a colander and add Yz pound of sugar for every pound of fruit. I3oil until thick. When the peaches are first put on the stove, put a teacup of water
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