Spiced Peaches

Ingredients

• 8 lbs. of freestone peaches
• one pint of vinegar
• 5 lbs. of sugar
• 1 oz. each of whole cloves
• 1 oz. each of cinnamon
• 1 oz. each of green ginger
• 1 oz. each of whole mace

Method

1. 1

   Weigh peaches after halving and pitting.

2. 2

   Put in a kettle with vinegar and sugar.

3. 3

   Tie spices in bags and add to kettle.

4. 4

   Simmer until peaches are tender, then jar and pour syrup over them.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 272. The excerpt below is the record exactly as published.

5 lbs. of sugar, one quart of brandy. Put the peaches into boil- ing water, let them remain three or four minutes, then take them out and throw into cold water. Wipe the peaches with a coarse towel, rub them smooth, then put them into another vessel of cold water. Make a syrup of the sugar according to recipe given for preserved peaches ; put the peaches into it, and boil until a straw can be run through. Take them out, add the brandy to the syrup, and boil for half an hour. Remove from the fire, put the peaches into glass jars, and pour the syrup hot over them. They will be ready for use in three months. Peach Mangoes. — Pour boiling salt water over four dozen peaches ; let them stand two days; drain, split them on one side, and soak in turmeric vinegar for twenty-four hours. Ex- tract the seed. Prepare a filling of one dozen chopped peaches, I oz. each of celery - seed, white mustard - seed, turmeric, and black pepper, oz. of cinnamon, and one finely chopped onion. Stuff the peaches, put in a jar, sprinkle with brown sugar, cover with vinegar, and let stand six weeks before using. Peach Mangoes, Sweet. — Take five dozen large, firm peaches. Peel and take out the seed. Mash a dozen soft peaches, chop 1 oz. each of orange- peel, preserved ginger, candied cher- ries, and lemon ; mix with a teaspoon- ful of ground cinnamon, one grated nutmeg, and half a teaspoonful of cori- ander-seed. Fill the peaches, sew up, and put in jars. Make a syrup of a quart of vinegar and 4 lbs. of sugar, pour over the peaches boiling hot. Seal, and set in a cool, dark place. Peaches, Spiced. — Weigh 8 lbs. of freestone peaches after they have been halved, the stones taken out, and peeled. Put in a porcelain kettle with one pint of vinegar and 5 lbs. of sugar. Tie up in six or eight small cheese- cloth bags a mixture of 1 oz. each of whole cloves

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