Pickled Peaches

Ingredients

• Twelve pounds of peaches with stones
• six pounds sugar
• one pint best cider vinegar
• two ounces whole cinnamon
• two ounces cloves

Method

1. 1

   Boil spices, sugar and vinegar together for five minutes, then throw in fruit, and cook five minutes longer.

2. 2

   Ready for use in two weeks.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 53. The excerpt below is the record exactly as published.

two ounces cloves, and quart vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately; scald the vinegar and sugar together, pour it over the plums; repeat three times for plums (once only for cut apples and pears), the fourth time scald all together; put them into glass jars, and they are ready for use. Brew ee APPLES: Mrs. Watson. For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinnamon, one-half ounce cloves; pare the apples, leaving them whole; boil them in part of the vinegar and sugar until you can put a fork through them; take them out; heat remainder of the vinegar and sugar, and pour over them. Be careful not to boil them too long or they will break. WATERMELON PICKLE. Cut the fruit into desired size, put in a stone jar, and pour over enough scalding vinegar to cover. Heat the vinegar three successive days, and pour over fruit. Then weigh the fruit, and to every five pounds add three pounds of white sugar, one quart vinegar, cloves, cinnamon and allspice to suit. Boil all together until fruit is tender, put the fruit in jars, boil down the Syrup until there is just enough to cover, and pour over scald- ing hot. Ask your Crocer for ) ee Lard, HARPER 5: Hams, Bach nich Salleaees 128 Royal Canadian . PERFUMES... Fine Floral Extracts Colognes and Lavenders Received Medal and Diploma at the World’s Fair CREE SPST TLE WADIA ET PIGKEEDSPBA CHES: Miss Wister. Twelve pounds of peaches with stones, six pounds sugar, one pint best cider vinegar, two ounces whole cinnamon

Cook this with the app: pantry check, scaling, and the assistant.