Dinner
Stewed peaches
Marion Harland’s original method for Stewed peaches, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and stone three dozen peaches.
- Put them over the fire with enough boiling water to cover them and put into the water six peach-pits (crushed) and two slices of pineapple cut into dice.
- Stew slowly, and when the peaches are tender transfer them to a bowl while you boil the liquor hard for five minutes, then strain it and add three cupfuls of granulated sugar.
Historical transcription
Source method
- 1
Peel and stone three dozen peaches. Put them over the fire with enough boiling water to cover them and put into the water six peach-pits (crushed) and two slices of pineapple cut into dice. Stew slowly, and when the peaches are tender transfer them to a bowl while you boil the liquor hard for five minutes, then strain it and add three cupfuls of granulated sugar. Boil to a thick syrup and pour over the peaches. Cover while cooking.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.