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Benjamin Butterworth manuscript, 1828-1867
Page 99
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Sweet-Pickle Peaches To nine pounds of peeled peaches take three pounds of brown sugar and an ounce each of cinnamon bark, cloves, mace, allspice and a quart of good vinegar, put the sugar, vinegar, and spices in a clean preserving kettle, and let it boil down 1 hour have the peaches in a large jar and when the vinegar sugar and spices have been skimmed and while boiling, pour over the peaches, do this for nine consecutive days, pouring off the liquid every morning and boiling again, and scalding the peaches keep in a cool place
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Sweet-Pickle Peaches To nine pounds of peeled peaches take three pounds of brown sugar and an ounce each of cinnamon bark, cloves, mace, allspice and a quart of good vinegar, put the sugar, vinegar, and spices in a clean preserving kettle, and let it boil down 1 hour have the peaches in a large jar and when the vinegar sugar and spices have been skimmed and while boiling, pour over the peaches, do this for nine consecutive days, pouring off the liquid every morning and boiling again, and scalding the peaches keep in a cool place
Szathmary Culinary Manuscripts and Cookbooks
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