[Sca-cooks] Preserving peaches

[Johnna Holloway]

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.

Johnnae



On Nov 7, 2009, at 2:28 AM, Stefan li Rous wrote:
>
> Also, I don't have this cookbook. Can someone post this particular  
> recipe?
>