Plain Peach Pickle
From La cuisine creole, 1885
Store in a cool place.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 48. The excerpt below is the record exactly as published.
PLAIN PEAOH PICKLE. Take eight or ten fine, nearly ripe peaches; free- stone are preferred by some, but expérience teaches LA CUISINA CREOLE. 117 that clings make the firmest pîckle. Wîpe off the down with a flannel rag, and put them into brine strong enough to bear up an egg. In two days drain them from thîs brine, and scald them in boiling vine- gar, and let them stay in ail night. Next day boil in a quart of vinegar, one ounce of whole pepper, one of broken-up ginger, eight blades of mace, and two ounces of mustard seed
Cook this with the app: pantry check, scaling, and the assistant.