To Conserve Peaches

Ingredients

• half pound of white sugar
• every pound of fruit

Method

1. 1

   Peel them carefully, cut in rather thin slices, and weigh them.

2. 2

   To every pound of fruit, allow half pound of white sugar.

3. 3

   Boil the sugar to a syrup, and when it is nearly done put in the peaches, part at a time, and simmer them for ten minutes.

4. 4

   Remove from the syrup in flat dishes and set them in the sun, covered with gauze or muslin on frames.

5. 5

   Boil the syrup down thick, and every day pour over the peaches some of the syrup until it has all been absorbed and they are thoroughly dry.

6. 6

   Then pack them away in jars, sprinkling sugar between each layer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 13. The excerpt below is the record exactly as published.

To Conserve Peaches The best peaches for drying thus are soft peaches, perfectly ripe. Peel them carefully, cut in rather thin slices, and weigh them. To every pound of fruit, allow half pound of white sugar

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