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Vinegar Peaches

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. 1 pound of sugar over them
  2. 1/2 pint of cider vinegar

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. One peck Heath peaches (cling-stones) peeled over night;
  2. sprinkle 1 pound of sugar over them;
  3. in the morning drain off, put in 1/2 pint of cider vinegar, let vinegar and juice boil together, putting in a few peaches at a time, letting them boil just enough so that you can stick a straw through the peaches (15 minutes), have your jars sitting in hot water on the stove;
  4. put in your peaches as they get done;
  5. when the jars are full pour the syrup over them, then fasten them up while on the stove;
  6. let stay 15 minutes.

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Colander
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.