Stuffed Peaches
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Bettie Johnson.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 53. The excerpt below is the record exactly as published.
large cling peaches, ripe but not soft; lay them in weak brine for three days, soak them two hours in fresh water, wipe them with a coarse linen towel to take off the fuzz; cut them nicely from the seed, and fill them with a little chopped cabbage, white mustard-seed, cinnamon, and one small garlic to each peach ; sew or tie them together, put them in jars, and pour over them boiling vinegar made very sweet with brown sugar. A table-spoonful of olive-oil
Cook this with the app: pantry check, scaling, and the assistant.