Peach, Pear, Quince and Apple Pickle
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 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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- 1 pound fruit.
- ½ pound sugar ½ pint vinegar.
- Dissolve sugar and vinegar together;
- put a small quantity of fruit;
- boil until you can stick a straw through it.
- Season with cinnamon and mace.
- Rescald the vinegar, and pour over the fruit for nine mornings.--Mrs.
- Dr.
- J.
- SWEET PICKLE.
- (Honolulu Melon.) 4 pints vinegar, very clear.
- 4 pints sugar.
- 1 ounce cloves.
- 1 ounce cinnamon.
- Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes.
- Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.--Mrs.
- M.
- W.
- T.
Plating
Cookware for this recipe
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Saucepan