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Preserved Peach Tomatoes

From The church cook book (1908).

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A historical recipe

The church cook book (1908).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. 2 pounds of fruit

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. 4 pounds sugar 2 lemons 1 pint water 4 pounds fruit Make a syrup of sugar and water, and when it has boiled, cook 2 pounds of fruit, at a time (from which the skin has been peeled) until transparent.
  2. When the fruit has all been cooked, boil the syrup until thick, add the juice and grated rind of 2 lemons, reheat the fruit, and fill into jars.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Vegetable peeler
Source not stated by archive.org
Credit

From The church cook book (1908), printed page 165, digitised by the Internet Archive: https://archive.org/details/churchcookbook00balt

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.