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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 27
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27 Pickled Peaches Take your peaches, brush them and then wash them; to every pound put 3/4 pound of sugar, make your syrup, then boil your peaches until soft. to every 3 pounds add a tablespoon of broken cinnamon one tablespoon of whole cloves about one half as much whole mace and half a pint of vinegar. Let the syrup boil half an hour, then pour it over the fruit hot. It is well to take a skimmer and stir them from the bottom two or three times the first weeks. The same rule if good for pickling tomatoes only pour boiling water on them and to remove the skins
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27 Pickled Peaches Take your peaches, brush them and then wash them; to every pound put 3/4 pound of sugar, make your syrup, then boil your peaches until soft. to every 3 pounds add a tablespoon of broken cinnamon one tablespoon of whole cloves about one half as much whole mace and half a pint of vinegar. Let the syrup boil half an hour, then pour it over the fruit hot. It is well to take a skimmer and stir them from the bottom two or three times the first weeks. The same rule if good for pickling tomatoes only pour boiling water on them and to remove the skins
Szathmary Culinary Manuscripts and Cookbooks
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