To dry Peaches. 

Take the fairest and ripest  peaches,  pare them into  fair water;  take their weight in  double refined sugar;  of one half make a very thin sirup; then put in your  peaches,  boiling them till they look clear, then split and stone them, boil them till they are very tender, lay them a draining, take the other half of the  sugar,  and boil it almost to a candy; then put in your  peaches,  and let them lie all night, then lay them on a glass, and set them in a stove, till they are dry, if they are sugared too much, wipe them with a wet cloth a little; let the first sirup be very thin, a quart of  water  to a pound of  sugar. 






American Cookery


Amelia Simmons


1798




Northampton 


Massachusetts










































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