Peaches

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Gather your peaches when they are at the full growth, and just before the time of their turning ripe; and be sure they are not bruised.
  2. Take as much spring water as you think will cover them, and make it salt enough to bear an egg, for which purpose you must use an equal quantity of bay and common salt.
  3. Lay in your peaches, and put a thin board over them to keep them under the water.
  4. When they have been three days in this state, take them out, wipe them very carefully with a fine soft cloth, and lay them in your jar.
  5. Then take as much white wine vinegar as will fill your jar, and to every gallon put one pint of the best well made mustard, two or three heads of garlick, a good deal of ginger sliced, and half an ounce of cloves, mace, and
Original Text
Peaches. GATHER your peaches when they are at the full growth, and just before the time of their turning ripe; and be sure they are not bruised. Take as much spring water as you think will cover them, and make it salt enough to bear an egg, for which purpose you must use an equal quantity of bay and common salt. Then lay in your peaches, and put a thin board over them to keep them under the water. When they have been three days in this state, take them out, wipe them very care- fully with a fine soft cloth, and lay them in your jar. Then take as much white wine vinegar as will fill your jar, and to every gallon put one pint of the best well made mustard, two or three heads of garlick, a good deal of ginger sliced, and half an ounce of cloves, mace, and
Notes
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