Peaches in Cider

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

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A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

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

Ingredients 3 ingredients

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Scald and wipe the peaches;
cut them from the stone, and dry them in the sun two days;
boil a gallon of sweet cider half away;
put in the peaches, and let them stew slowly till done;
they will keep without any sugar, but you can put some in, if you wish them sweeter.
Pears can be kept in the same way.
Peaches, &c.
in Brandy.
Take fresh yellow peaches, or large clingstones, pour boiling water on them, and wipe off the down;
make a syrup of half a pound of sugar to a pound of fruit, and boil and skim it;
put in the peaches, and let them cook for fifteen minutes;
take them up without any syrup, and cool them on dishes;
boil the syrup down to half, and put an equal quantity of peach or French brandy, pour this over the peaches after they are in jars.
Plums or cherries may be done in the same way.