Spiced Peaches

Ingredients

• ten pounds of peaches
• three and a half pounds of brown sugar
• one quart of vinegar
• one quart of water
• two ounces each of cinnamon
• two ounces each of cloves
• two ounces each of allspice

Method

1. 1

   Rub peaches, stick cloves in them, and boil in vinegar, water, and sugar until soft.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.

one quart of vinegar with two ounces of white mustard seed, to boiling, and pour over the cabbage, ( stirring thoroughly. After standing over night it ) is ready for use. Mrs. James H. Ackerman. Pickled Peaches. — One quart of vinegar; seven ) pounds of sugar ; whole cinnamon, and cloves to 1 taste. Boil this down, after boiling the peaches in i it, until soft enough to take out with a fork. Mrs. IV. N. Kip. Sweet Pickled Grapes. — Pulp eight pounds of grapes, boil the pulps until the seeds separate from them, put through a colander, take out the seeds, return to the kettle, and boil with the skins. Add one cup of vinegar, four pounds of sugar, one table- spoon of cloves, one of cinnamon, and one teaspoon of mace. Mrs. Frank Hughes. CATSUPS AND PICKLES. 29 Pickled Currants. — To five pounds of currants put four pounds of sugar, one pint of vinegar, one j tablespoon of ground cloves, two tablespoons ofj ground cinnamon and one ground nutmeg. Boil one { hour, stirring often. Mrs. F. M. Pickled Eggs. — Boil them twelve minutes, and place them immediately in cold water, which will! cause the shell to come off easily. Boil some red beets till very soft, peel and mash them fine, and put them into cold vinegar enough to cover the ' eggs; add salt, pepper, cloves and nutmeg. Put the eggs into a jar and pour the mixture over them. *. Spiced Peaches. — Ten pounds of peaches, three and a half pounds of brown sugar, one quart of vin- egar, one quart of water, and two ounces each of cinnamon

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