Peaches, Sugared
From Harper's cook book encyclopædia, 1902
Serves 6
Let sit until the next day.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 195. The excerpt below is the record exactly as published.
Peaches, Sugared FRUITS Pears, Compote of cake, lay it in the bottom of a glass dish, and heap it with the sliced peaches, strewing these plentifully with sugar. Beat the whites to a meringue with two table-spoonfuls of sugar, and cover the peaches with this. Have all the ingredients very cold before mixing them. Peaches, Sugared. — Choose ripe and firm peaches; peel, quarter, and drop for an hour into clear lime- water. Rinse in clear water, weigh and pack down in a stone jar with three-quarters their own weight of granulated sugar, throwing in with the fruit a handful or two of the seed, and leave till next day. Take for each pound of fruit x/z oz. of race- ginger, well bruised, and the strained juice and yellow rind of a lemon
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Cook this with the app: pantry check, scaling, and the assistant.