Peaches in Marmalade
From The new practical housekeeping, 1890
Serves 6
Use blanched peach kernels for added flavor.
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 249. The excerpt below is the record exactly as published.
Peaches in Marmalade- — Pare and halve four fine, ripe peaches and let them ^W^ simmsr from five to eight minutes m a syrup made with third of a pint water and three ounces white sugar, boiled together fifteen minutes ; lift out carefully into a deep disn, pour about half the syrup over them, and into the remaining half throw a couple of pounds more quite ripe peaches and boil to a perfectly smooth dry pulp or marmalade, with as much powdered sugar as the fruit may require, adding a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.