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Jenny Patterson cookbook, May 24, 1880
Page 63
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To Pickle Peaches (Sweet?) Pare skin and cover them with vinegar in a [stew?] jar, and let them remain four days then drain, then boil in a little water until they shrink; take them out and drain again; take half the vinegar, which they were soaked in and to every quart add three pound of sugar. Tie mace, allspice and cloves in a bag and boil to form a syrup. pour boiling hot over the peaches. To 12 lbs. of fruit allow six lbs. of sugar. Pickle Pears To 9 lbs. of the fruit 4 lbs. of sugar 1 pt. vinegar. Add a little cinnamon and boil until a [strand?] will go through them. Let the pears remain whole and unskinned. Pass a knife through center.
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To Pickle Peaches (Sweet?) Pare skin and cover them with vinegar in a [stew?] jar, and let them remain four days then drain, then boil in a little water until they shrink; take them out and drain again; take half the vinegar, which they were soaked in and to every quart add three pound of sugar. Tie mace, allspice and cloves in a bag and boil to form a syrup. pour boiling hot over the peaches. To 12 lbs. of fruit allow six lbs. of sugar. Pickle Pears To 9 lbs. of the fruit 4 lbs. of sugar 1 pt. vinegar. Add a little cinnamon and boil until a [strand?] will go through them. Let the pears remain whole and unskinned. Pass a knife through center.
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