Peach Sauce Preserved

Ingredients

• four pounds of peaches
• three-fourths pound of sugar

Method

1. 1

   Pare, stone, and cook peaches slowly for an hour.

2. 2

   Add sugar, cook until dark in color and free of juice.

3. 3

   Seal while hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 33. The excerpt below is the record exactly as published.

PEACH SAUCE PRESERVED Take thoroughly ripe fruit, pare, stone, and cook slowly an hour. Add sugar in proportion of three-fourths pound to each four pounds of peaches. For immediate table use it will not require long cooking, but for putting up it must become dark in colour and free of juice. Seal while hot. PEACH JAM, COOKED Prepare as for Sauce, using a pound of sugar to each pound of fruit,. It should be very stiff when done. Place in jars with brandy on top and seal well. PEACH JAM, UNCOOKED Pare and slice perfect, freestone peaches. Cover the _ bottom of a jar with either brown or powdered sugar and 76 FRUIT RECIPES on this place a layer of the uncooked peaches. Alternate with the sugar till jar is full, packing down well, and leaving sugar on top. Place a layer of cotton wadding soaked in brandy on top; tie a paper over all securely and keep in a cool dry place. PEACH MARMALADE No. 1 Pare and stone peaches, cutting pulp fine. Cook with a few of the cracked kernels over quick fire until soft, add then same weight of sugar, cook fifteen minutes longer, and place in jars. PEACH MARMALADE No. 2 For each pound of pared, sliced fruit allow three-fourths pound of sugar

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