Preserved Peaches

Name: Preserved Peaches
Ingredients: The skins may be removed more easily from ripe peaches; Make a syrup as directed; The flavor of the peaches will be improved if a few of the peach stones are added to the syrup

From A textbook of domestic science for high schools, 1913

Pears and plums may be preserved in the same way.

Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 25. The excerpt below is the record exactly as published.

Preserved Peaches The skins may be removed more easily from ripe peaches if boil- ing water is poured over them, allowing them to stand a few minutes and then placing them in cold water. Make a syrup as directed and either cook the peaches in it, a few at a time, or place peaches in jars and pour the syrup over them, finishing process according to directions given. The flavor of the peaches will be improved if a few of the peach stones are added to the syrup

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