Peaches for Tarts or Rolls
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 107. The excerpt below is the record exactly as published.
ried peaches thoroughly in two or three waters, examine carefully, then put them into warm water to soak two or three hours. Put into a kettle with the same water in which they were soaked, and boil until tender, adding sugar, about one-fourth of a pound to each pound of fruit. Cover closely while cooking. TO BAKE PEACHES. Peel and halve the peaches, put them into a baking-dish with one tea-cupful of sugar and one-half cupful of water. Put into the oven, and bake half an hour, or until clear and tender. PEACHES FOR TARTS OR ROLLS. Take ripe j^eaches, pare, and cut from the stone. Stew them in a preserving-kettle, with half their weight in sugar
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Cook this with the app: pantry check, scaling, and the assistant.