Ingredients
- a quart of water to a poond ol sugar
- 76 bmied fftrns
- two dajb
Directions
1
Take some fine ripe peaches, pare them, and put them into water as you finish them ; take an equal weight of sugar, with half, make a thin syrup, into which put your peaches, boiling them till they look clear ; then spUt and stone them. Boil them till they are very tender, drain them on a sieve. Take the other part of the sugar, and boil it almost to candy ; then put in your
2
76 BmiED Fftrns.
3
peacheSy and let them ranam in the sjmp for two dajB; then lay them on dishes, and put them in a store till they are dry.
4
Let the first syrup be veiy thin: a quart of water to a poond ol sugar.
By Frances Crawford ·
Recipe sourced from
internet_archive