To Preserve Peaches
From The complete cook book, 1900
Serves 2
Use white clings for whole preserves; yellow peaches are best for transparency.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 131. The excerpt below is the record exactly as published.
TO PRESERVE PEACHES. Select white clings if you desire to preserve them whole. Yellow peaches make the most transparent preserve, but cannot always be procured. If white clings are convenient, peel and weigh them, and to each pound of fruit put one pound of sugar and half a pint of water. Put the syrup to boil, clarify it with an egg
Cook this with the app: pantry check, scaling, and the assistant.