Yield: 50 servings
Measure | Ingredient |
---|---|
50 \N | Peaches |
2 pounds | Sugar |
1 cup | Water |
1 pint | Vinegar |
1 tablespoon | Salt |
\N \N | Red roses |
\N \N | Cloves |
Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.
Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias