[Sca-cooks] Preserving peaches
johnnae at mac.com
Sat Nov 7 04:58:42 PST 2009
MWBofC is up on Google books an can be viewed there.
I suspect the recipe you want is number 36 in the Sweetmeats section.
36 To Preserve Peaches
Take a pound of ye fairest & best cullered peaches you can gt, wipe of
theyr white hore with a clean linnen cloth, then parboyle them in
halfe a ointe of white wine, & a pinte & half of running water. then
pill of their white scin, & weigh them, & to a pound of peach, take 3
quarters of A pound of refined sugar. dissolve it in a quarter of a
pinte of white wine & boyle it allmoste to ye height of a sirrup for
more then a quarter of an houre If they require it, then pot them up
and keepe them all ye year: they must have a little quick boyle in ye
sirrup till they jelly.
You really should buy the book. There's a paperback edition ($27.00)
and there ought to be used copies of the hardcover available.
On Nov 7, 2009, at 2:28 AM, Stefan li Rous wrote:
> Also, I don't have this cookbook. Can someone post this particular
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