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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 50
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To Preserve Peaches Get the largest peaches before they are too ripe, rub off the lint with a cloth, then run them down the seam with a pin, skin deep cover them with french Brandy, tie a bladder, over them, and let them stand a week, then take them out, and make a strong syrup for them, boil and skin it well, put in your peaches, and boil them till they look clean, then take them out, and put them into pots or glasses, mix the syrup with the Brandy, when it is cold, pour it on your peaches; tie them close down with a bladder, that the air cannot get in on the peaches with turn black.
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To Preserve Peaches Get the largest peaches before they are too ripe, rub off the lint with a cloth, then run them down the seam with a pin, skin deep cover them with french Brandy, tie a bladder, over them, and let them stand a week, then take them out, and make a strong syrup for them, boil and skin it well, put in your peaches, and boil them till they look clean, then take them out, and put them into pots or glasses, mix the syrup with the Brandy, when it is cold, pour it on your peaches; tie them close down with a bladder, that the air cannot get in on the peaches with turn black.
Szathmary Culinary Manuscripts and Cookbooks
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