Dried Peaches

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (11)
  1. Pare and stone some of the finest peaches you can get.
  2. Put them into a saucepan of boiling water.
  3. Let them boil till they are tender.
  4. Lay them on a sieve to drain.
  5. Put them again into the same saucepan, and cover them with their own weight in sugar.
  6. Let them lie two or three hours.
  7. Boil them till they are clear, and the syrup pretty thick.
  8. Cover them close, and let them stand all night.
  9. Scald them well, and then take them off to cool.
  10. When they are quite cold, set them on again till they are thoroughly hot, and continue thus for three or four days.
  11. Lay them on plates, and turn them every day till they are quite dry.
Original Text
Dried Peaches. PARE and stone some of the finest peaches you can get; then put them into a saucepan of boiling water, let them boil till they are tender, and then lay them on a sieve to drain. Put them again into the same sauce- pan, and cover them with their own weight in sugar. Let them lie two or three hours, and then boil them till they are clear, and the syrup pretty thick. Cover them close, and let them stand all night; scald them well, and then take them off to cool. When they are quite cold, set them on again till they are thoroughly hot, and con- tinue thus for three or four days. Then lay them on plates, and turn them every day till they are quite dry.
Notes
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