Sweet-Pickle Peaches
From Luncheon, 1888
Ensure jars are air-tight.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 4. The excerpt below is the record exactly as published.
weet -Pickle " Peaches. — Mix the following spices together : a teaspoonful each of whole allspice and " chip " cinnamon, a table- spoonful of minced green ginger, half a tea- spoonful of cloves, and one nutmeg broken into small pieces ; put the mixed spice in an earthen crock, and pour on it a quart of hot vinegar; cover, and let it infuse three days, stirring it daily; allow it to settle, then strain. Put into a porcelain-lined ketde or pot five pounds of C sugar
Cook this with the app: pantry check, scaling, and the assistant.