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Peach Syrup

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).

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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. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. a pint of juice
  2. a pound of sugar

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

  1. This is very nice for all kinds of griddle cakes.
  2. Use the peelings of your peaches when you are through canning and preserving.
  3. Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water.
  4. When soft, strain through a jelly-bag by letting it drip all night.
  5. In the morning add the juice of two or three lemons and boil as you would jelly.
  6. Set a pint of juice on to boil and boil for five minutes.
  7. Add a pound of sugar and boil five minutes more, but it must boil very hard.
  8. Bottle in wide-mouthed bottles or jars.
  9. Seal.

Plating

Cookware for this recipe

  • Saucepan
  • Griddle
  • Sieve
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

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.