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Recipes from American Cookery
 by Amelia Simmons (1796)


Peach Preserve

Take half a peck of clingstone peaches, wipe them with a flannel cloth, put them into an earthen pot sufficient to contain them, fill it up with brandy, let them stand two days covered, then pour off the brandy, to which add half a pint of the same liquor and four pound sugar; cut two oranges very fine, which add to the sirrup, and when boiling hot pour over the peaches: the next day set them into a hot oven, let them stand half an hour, then set them away in a cool place. If the weather should be warm, the sirrup must be scalded again in six or eight days, adding thereto another half pint of brandy and one pound sugar, pouring it boiling hot upon the peaches, then set them again in a cool place: This method of procedure will give them a more fresh and agreeable flavor, then any mode yet discovered.

Pears taking out the seeds, may be preserved in the same manner.


PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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