pickle prepared as follows : — Boil half a gallon
of vinegar with a quarter of a pound of bruised
ginger, a dessert-spoonful of salt, three large
blades of mace, one pound of mustard, a quarter
of a pound of whole pepper, and a tea-spoonful
of cayenne tied in mushn. Skim the liquid care-
fully, and pour it, when>boiling, upon the peaches.
Cover the jar with a bladder, and store in a cool
dry place. The pickled peaches✪ Pickled Peaches will be ready
for use in nine or ten weeks. If it is wished
to pickle the peaches as an imitation of pickled
mangoes, take each peach singly, after it has
been drained from the brine, and cut out of the
stalk end a round piece, an inch in diameter,
draw out the stone, and put in its place a little
fresh mustard-seed which has been washed in
vinegar and flavoured with a finely-minced
shallot and a pinch of cayenne. Put the piece
back again, and secure it in its place with
strong thread ; then proceed according to the
directions given above. Time, ten minutes to
boU the vinegar with the spices. Probable cost
of peaches, 2d. to 6d. each.
Peaches, Pickled (another way).— Take
the peaches when they are sound, but not over-
ripe. Rub the do-\vn from them, and stick five
cloves into each peach. Place them side by
side in a deep jar, and pour over them as much
hot pickle as will cover them, made by boiling
one pound of moist sugar with each quart of
vinegar✪ Peaches, Pickled (Another Way). Set the jar aside for ten days, then
drain off the vinegar; let it boil once more,
skim it well, and again pour it upon the peaches.
Let them get quite cold, then lift them care-
fully into glass or earthenware jars, cover them
with the vinegar, and tie down securely. Store
in a cool dry place. Probable cost of peaches,
2d. to 6d. each.
Peaches Preserved in Brandy.—
Gather the peaches when they are perfectly
sound, but fully ripe. Make as much syrup as
will cover them, boiling ten ounces of loaf
sugar with every three-quarters of a pint of
water until the sugar is dissolved. Pare the
peaches, put them into the sjTup, and simmer
gently until they are so tender that a needle
can be easily passed through them. As
they reach this condition, lift them out one by
one with a skimmer, and put them carefully
into the jar intended for them, which they
must only half fill. Pour the syrup over them,
and within two inches of the top, add a few of
the blanched kernels✪ Peaches Preserved in Brandy, and when the syrup
is cold fill up the jar with brandy. Cork
closely, and cover the corks wth bladder. It
is weU to examine the jars occasionally, and as
the fruit absorbs the brandy to add more. If
it should happen that the peaches are not quite
ripe, pour boiling water over them, and keep
them near the fire until the skin can be easily
drawn off. Probable cost of peaches, 2d. to
6d. each.
Peaches Preserved in Brandy (ano-
ther way). — Put the peaches info cold water,
and simmer them very gently until they begin
to soften. Lift them out carefully one by one,
drain them, and when they are cold put them
into glass jars. Crush a pound and a half of
white sugar-candy to powder. Dissolve it in a
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pint of brandy, and fill up tlie glasses witli the
syrup. Cork and seal the jars, and store in a
cool dry place. Examine the jars occasionally,
and as the fruit absorbs the brandy add a
little more. Probable cost of peaches, 2d. to 6d.
each.
Peaches Preserved Whole. — This ✪ Peaches Preserved Whole
Page 1119 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pickle prepared as follows : — Boil half a gallon of vinegar with a quarter of a pound of bruised ginger, a dessert-spoonful of salt, three large blades of mace, one pound of mustard, a quarter of a pound of whole pepper, and a tea-spoonful of cayenne tied in mushn. Skim the liquid carefully, and pour it, when boiling, upon the peaches. Cover the jar with a bladder, and store in a cool dry place. The pickled peaches will be ready for use in nine or ten weeks. If it is wished to pickle the peaches as an imitation of pickled mangoes, take each peach singly, after it has been drained from the brine, and cut out of the stalk end a round piece, an inch in diameter, draw out the stone, and put in its place a little fresh mustard-seed which has been washed in vinegar and flavoured with a finely-minced shallot and a pinch of cayenne. Put the piece back again, and secure it in its place with strong thread ; then proceed according to the directions given above. Time, ten minutes to boU the vinegar with the spices. Probable cost of peaches, 2d. to 6d. each.
Peaches, Pickled (another way).— Take the peaches when they are sound, but not overripe. Rub the down from them, and stick five cloves into each peach. Place them side by side in a deep jar, and pour over them as much hot pickle as will cover them, made by boiling one pound of moist sugar with each quart of vinegar. Set the jar aside for ten days, then drain off the vinegar; let it boil once more, skim it well, and again pour it upon the peaches. Let them get quite cold, then lift them carefully into glass or earthenware jars, cover them with the vinegar, and tie down securely. Store in a cool dry place. Probable cost of peaches, 2d. to 6d. each.
Peaches Preserved in Brandy.—
Gather the peaches when they are perfectly sound, but fully ripe. Make as much syrup as will cover them, boiling ten ounces of loaf sugar with every three-quarters of a pint of water until the sugar is dissolved. Pare the peaches, put them into the syrup, and simmer gently until they are so tender that a needle can be easily passed through them. As they reach this condition, lift them out one by one with a skimmer, and put them carefully into the jar intended for them, which they must only half fill. Pour the syrup over them, and within two inches of the top, add a few of the blanched kernels, and when the syrup is cold fill up the jar with brandy. Cork closely, and cover the corks with bladder. It is weU to examine the jars occasionally, and as the fruit absorbs the brandy to add more. If it should happen that the peaches are not quite ripe, pour boiling water over them, and keep them near the fire until the skin can be easily drawn off. Probable cost of peaches, 2d. to 6d. each.
Peaches Preserved in Brandy (another way). — Put the peaches into cold water, and simmer them very gently until they begin to soften. Lift them out carefully one by one, drain them, and when they are cold put them into glass jars. Crush a pound and a half of white sugar-candy to powder. Dissolve it in a
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pint of brandy, and fill up tlie glasses witli the syrup. Cork and seal the jars, and store in a cool dry place. Examine the jars occasionally, and as the fruit absorbs the brandy add a little more. Probable cost of peaches, 2d. to 6d. each.
Peaches Preserved Whole. — This
Records on this page
Pickled PeachesPeaches, Pickled (Another Way)Peaches Preserved in BrandyPeaches Preserved Whole