Spiced Peaches
From The Rural cook book, 1907
Serves 15
Add blanched peach kernels for improvement.
Presented as published in 1907. 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 The Rural cook book (1907), page 100. The excerpt below is the record exactly as published.
Spiced Peaches. — Weigh eight pounds of freestone peaches after they have been peeled, halved and the stones taken out. Put peaches in a por- celain lined kettle with one pint of vinegar and five pounds of sugar (granulated). Mix one ounce each of cinnamon sticks, whole mace and green ginger and one-half ounce of whole cloves
Cook this with the app: pantry check, scaling, and the assistant.