Peaches with Wine
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
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 Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). 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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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.
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Ingredients
Method
- Take four very ripe peaches, cut them in two, take out the stones, peel them, and cut them in thin slices.
- Put them in a bowl and cover them up until wanted.
- Put in a saucepan one glass of red wine, two tablespoons of powdered sugar, a piece of cinnamon, and a piece of a rind of lemon.
- Boil these together, and then pour the liquid over the peaches in the bowl while still boiling.
- Cover the bowl, and allow it to stand for at least two hours.
- Then turn into the dish in which you will serve the peaches and the wine.