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Peaches and Apricots

A historical recipe from Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937).

A historical recipe

Successful Baking for Flavor and Texture: Tested Recipes, by Martha Lee Anderson (1937). Project Gutenberg eBook #62819.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937). Digitised by Project Gutenberg, eBook #62819 (https://www.gutenberg.org/ebooks/62819). 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.

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Ingredients

Method

  1. To skin peaches and apricots quickly and easily, blanch in a baking soda solution.
  2. To blanch, make a solution of ½ cup baking soda to 2 gallons of water.
  3. Bring to boiling point and while actively boiling, immerse fruit (using a wire basket) until skin is loosened.
  4. Remove fruit, wash at once in clear cold water and remove skins by rubbing.