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New England cookbook, 1855-1934
Page 75
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To preserve Peaches Take about a pint of ashes & tie it in a cloth, put it into a pail of cold water, let it boil - Then take out bag of ashes & put a few peaches at a time into the water, let them stand a few minutes then skim them out & put them into cold water, & the skin of peach will peal off - without wasting any of the peach - proceed in the same manner until you get them all pared, then take a pd of sugar to a pd of peach let them stand over night & make their own syrup. Boil them next day about 15 minutes Tie a brandy paper over them, when cold.- Coffee Cake 1 cup of Coffee, 1 cup Molasess, 1 cup of sugar 1/2 cup of butter 1 teaspoonful saleratus 1 egg - spice and raisins to suit the taste. - Mountain Cakes 1 cup of sugar, 2 eggs 1/2 cup butter half cup of milk, (or water - 2 of flour - teaspoonfull of cream tartar - half teaspoon of soda - nutmeg -
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To preserve Peaches Take about a pint of ashes & tie it in a cloth, put it into a pail of cold water, let it boil - Then take out bag of ashes & put a few peaches at a time into the water, let them stand a few minutes then skim them out & put them into cold water, & the skin of peach will peal off - without wasting any of the peach - proceed in the same manner until you get them all pared, then take a pd of sugar to a pd of peach let them stand over night & make their own syrup. Boil them next day about 15 minutes Tie a brandy paper over them, when cold.- Coffee Cake 1 cup of Coffee, 1 cup Molasess, 1 cup of sugar 1/2 cup of butter 1 teaspoonful saleratus 1 egg - spice and raisins to suit the taste. - Mountain Cakes 1 cup of sugar, 2 eggs 1/2 cup butter half cup of milk, (or water - 2 of flour - teaspoonfull of cream tartar - half teaspoon of soda - nutmeg -
Szathmary Culinary Manuscripts and Cookbooks
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