Pear or Peach Preserves
From The Toronto Cook Book, 1915
Serves 6
Turn jars tops down on brown paper overnight for airtight seal.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 164. The excerpt below is the record exactly as published.
Pear or Peach Preserves The best for preserves are freestone peaches. First pare, then remove pits, cut into halves, then to each pound of fruit allow a pound of sugar; take one dozen peach kernels
Cook this with the app: pantry check, scaling, and the assistant.