Preserved Peaches
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Use a piece of writing-paper dipped in egg white to seal jars.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 288. The excerpt below is the record exactly as published.
PRESERVED PEACHES. Choose perfectly sound, ripe, freestone peaches; either )are them very thinly with a silver knife, without bruising hem, or have ready a gallon of scalding-hot water in which I teaspoonful of washing-soda has been dissolved, and throw 544 PRACTICAL AMERICAN COOKERY. the peaches into it, a few at a time, keeping it scalding hot, . letting them remain in it until their skins burst a little, when they can easily be removed. As fagt as the peaches are peeled, cut them in halves, take out the stones, and throw them into cold water. When all the peaches are peeled, weigh them, and also weigh an equal quantity of white sugar
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Cook this with the app: pantry check, scaling, and the assistant.