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1800s Cooking Tips and Recipes

Pickeled Peaches - Nine pounds of peaches, three pounds of sugar and three quarts of good cider vinegar. Peel the peaches and stick two cloves in each peach, then put them in the sugar and vinegar in a porcelain lined kettle. Cook from five to ten minutes.

The Willimantic Chronicle, Willimantic, Conn., August 25, 1880


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