Preserved Peaches

Ingredients

• three pounds of sugar
• one pint of water
• four pounds of peaches
• a tablespoonful of Nelson's gelatine
• a gill of cold water
• a pint of hot water

Method

1. 1

   Prepare peaches and syrup as described.

2. 2

   Soak gelatine in cold water, drain, and add hot water.

3. 3

   Combine with sugar, boil, and skim until clear.

4. 4

   Make an incision in each peach, add to syrup, boil for five minutes, then jar with syrup.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 3. The excerpt below is the record exactly as published.

PRESERVED PEACHES. to every three-quarters of a pound of powdered sugar ; boil until quite clear, and strain. When a little cool, pour it in the bottles, cork, and tie tliem with string. Wrap straw around them to prevent them from being broken. Put them in a large stewpan, and add cold water up to their necks. Allow the water to boil, then draw to one side, and let the bottles remain until the water becomes cold. Examine the corks, retie or wax them over, and they are ready for use or keeping. Preserved Peaches. — Fill a four-quart steamer with perfectly sound ripe peaches ; place the steamer on top of a pot of fast-boiling water for three minutes, then remove, and allow the fruit to become cold ; peel them carefully, and weigh them. Boil together three pounds of sugar and one pint of water ; remove all scum imtil quite clear. Soak a tablespoonful of Nel- son's gelatine in a gill of cold water ten minutes, drain off the cold and add a pint of hot water

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