Mrs. Phillips' Celebrated Pickle Peaches

Mrs. Phillips

Take a peck of half ripe peaches, put them into a strong pickle of salt and water that will bear an egg. Let them remain in it three days, then take them out. Drain them. Put them into a stone jar and stew them over one ounce mace, one ounce cloves, one ounce grated nutmeg, a handful of sliced green ginger and garlic, two bottles of mustard and cover with best vinegar, cold. They will not be fit for use for three months.

From page 80 of the 1904 edition.

Original page from the book