Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Peach and Apricot Jams
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Take very ripe peaches or apricots
- twelve ounces of sugar
Method
Peel peaches, cut into small pieces, boil with sugar until jellies, then put in jars.
Nutrition per serving
180Calories
0 gProtein
46 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 3. The excerpt below is the record exactly as published.
PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for Take very ripe Imit. Peel the peaches, (or about twenty mmutes, till it jellies. Drop some plunge in boiling water a moment, to make the on a cold plate; if it sets soon it is done, skin come off easy). Cut in small pieces. For CRABAPPLE JELLY may be made in the each pint of pulp take twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.