Peaches
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Peaches are much nicer preserved whole, as the stones give a rich flavor.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 167. The excerpt below is the record exactly as published.
Peaches. Have ready a kettle of boiling water. Fill a wire basket with peaches and plunge them into the boiling water. In two minutes take them out, and the skins will come off easily. PRESERVING. 337 Drop the fruit into cold water, to keep the color. For three pounds of fruit use one pound of sugar, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.