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Peach Marmalade

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Take soft peaches.
  2. One-half pound of peaches to 1/2 pound of sugar.
  3. Peel the peaches over night and sprinkle the sugar over them.
  4. The peaches must not be cling-stone.
  5. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste.
  6. When it boils, stir and mash them up well.
  7. Let boil slowly for 1-1/2 hours.
  8. When thick enough, put into pots, without covering them, till next day.
  9. Put a little brandy over them and seal up tightly.