Preserve (Whole Peaches)

Ingredients

• twelve pounds of fruit
• ten pounds of sugar
• two spoonfuls of lime
• two or three cups of cold water

Method

1. 1

   Peel and prick the peaches, soak in lime water for a couple of hours.

2. 2

   Weigh the fruit, layer with sugar in a pan, add water, and preserve on a quick fire, then gently until thick and clear.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 59. The excerpt below is the record exactly as published.

PRESERVE {WHOLE PEACHES). (Mrs. Henry Cloete's old Cape Mode.) Take ripe " Clingstone " peaches, peel very thinly, prick well. Lay them in a large basin of water into which two spoonfuls of lime have been thrown (if you have no lime at hand, a handful of kitchen salt will do as well ; the effect is to harden the outside of the fruit.) Leave the peaches for an hour or two in this. Weigh the fruit before you put 173 PRESERVE (QUINCES— TOMATO). [P ft in the lime-water ; for twelve pounds of fruit take ten pounds of sugar. Wash the peaches in clean water ; oil your preserving pan with olive oil. Put alternate layers of fruit and sugar, and pour about two or three cups of cold water

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