Peach Butter
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Weigh the peaches after they are pared and pitted.
- Allow a pound of sugar to a pound of fruit.
- Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently.
- In half an hour put in the remaining sugar.
- Now watch carefully, stirring almost constantly for two hours.
- Boil slowly, and add 1/4 of the peach kernels.
- Spice with cinnamon and cloves, using whole spices.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon