To prepare Dried Peaches

Ingredients

• two pounds or quarts of fruit
• half a teacup of the best syrup molasses

Method

1. 1

   Wash them very clean, and put them in a deep vessel with tepid water to cover the top at least three inches.

2. 2

   Do this early in the morning; cover them and set them aside until next morning, or for twenty-four hours; then put them over a slow fire in the water they were soaked in.

3. 3

   When they commence to cook, set them where they will simmer slowly; keep them closely covered, and cook them in this way for five or six hours.

4. 4

   When very soft, add light brown sugar to your taste and boil a little faster until a rich syrup is around them.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 137. The excerpt below is the record exactly as published.

To prepare Dried Peaches Wash them very clean, and put them in a deep vessel with tepid water to cover the top at least three inches. Do this early in the morning ; cover them and set them aside until next morning, or for twenty-four hours ; then put them over a slow fire in the water they were soaked in. When they commence to cook, set them where they will simmer slowly; keep them closely covered, and cook them in this way for five or six hours. When very soft, add light brown sugar to your taste (and they take a great deal to make them good) and half a teacup of the best syrup molasses to two pounds or quarts of fruit

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