jboyko at magma.ca
Tue Jul 14 16:08:46 PDT 2009
To Preserve Peaches
Of your fairest and best coloured peaches, take a pound, and with a
wet linnen cloth wipe off the white hoare of them: then perboyle them
in halfe a pint of white wine, and a pint and a halfe of running
water; and being perboyled, pill off the white skinne of them, and
then weigh them : take to your pound of peaches, three quarters of a
pound of refined sugar, and dissolve it in a quarter pint of white
wine, and boyle it almost to the height of a sirip, and then put in
your peaches, and let them boyle in the sirup a quarter of an houre or
more, if need should require : and then put them up, and keep them all
I like the wine idea and when the Ontario peaches come in I think I
will give this a shot.
On 14-Jul-09, at 4:21 PM, Bronwynmgn at aol.com wrote:
> Please send it. I know very, very little about any sources after
> the 15th
> century, but I can't think of anything for peaches that early. Does
> anyone know when peaches start to show up in recipe books, or
> whether they were
> available prior to the 15th century in Europe?
> I generally like to stay as close to my persona's time period as
> which is 12th century English, but I'd prefer to use a period or
> close to
> period recipe over a modern one, regardless of date.
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancaster, PA
> In a message dated 7/14/2009 9:30:16 A.M. Eastern Daylight Time,
> jboyko at magma.ca writes:
> I can send you the recipe from the 1636 Gentlewoman's Closet that I
> have. I know that is OOP for some people.
> Let me know.
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