To Dry Peaches
From the treasured pages of Cookbook 1700 - 1775
Unknown Author
To Dry Peaches
"Take poaches and stone thom and then take 2 pounds of Poaches one pound and a halfe of Suggar lay some in the bottoms of your bason then put in your poarhes and then shrow a rest of your Suggar upon thom. then let thom boyle gently till they are soc fondor that you can poarco a straw through them. So lett them stand 3 dayes in the Surrops. then take them out and lay them on glafos turning them every halfe hour till they begin to dry, you must keep a constant heate and do them till they begin to dry, you must keep a constant heate and doo them with Double Rofinod Suggar."
Note on the Original Text
The recipe is written in the casual, almost note-like style common to manuscript cookery books of the era. Spelling is phonetic (e.g., 'poaches' for 'peaches', 'Suggar' for 'sugar', 'glafos' for 'glass'), which reflects flexible 18th-century orthography. Directions are dictated more by experience than precise measurement or temperature, relying on visual and tactile cues ('so tender that you can pierce a straw through them'). This loose style assumes the reader's familiarity with kitchen techniques and the seasonal rhythms of fruit preservation, providing just enough instruction to recreate the dish for a practiced domestic cook.
Title
Cookbook 1700 - 1775 (1738)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1738
Publisher
Unknown
Background
Step back into the savory world of the early 18th century with this enchanting culinary manuscript, brimming with recipes, household hints, and the elegant flavors that defined an era of rich dining and refined taste.
Kindly made available by
Folger Shakespeare Library
This peach-preserving recipe comes from an English manuscript dated roughly between 1700 and 1775, a period of vigorous culinary change. Sugar had become much more accessible in England, allowing preserves and sweetmeats to become popular among the affluent. Dried fruits were a luxury, prepared to extend seasonal bounty and offer a taste of summer through cold months. Recipes such as this reflect both the practical and the celebratory nature of home kitchens; peaches were prized, and drying them with sugar created both a preserve and an indulgence—perhaps enjoyed at tea or as a sweetmeat for guests.
In the early 18th century, cooks would have used large earthenware or copper basins for boiling the peaches and their syrup, and sturdy wooden or metal spoons for stirring. Heat would come from a wood or coal fire managed in a hearth or range. For drying, peaches would be laid on glass plates (glafos), or possibly wire racks, set near the gentle warmth of the fireside, a bread oven's residual heat, or in a sunlit window. Cookbooks often advised a constant and gentle heat, requiring attentive turning by hand.
Prep Time
15 mins
Cook Time
20 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 pounds ripe peaches, halved and stoned
- 1.5 pounds (24 ounces) white sugar (plus extra for finishing; superfine sugar if possible)
- Optional: Additional superfine (caster) sugar for dusting
Instructions
- To dry peaches in the style of the early 18th century, begin by taking ripe peaches and carefully removing their stones (pits).
- For every 2 pounds (900 grams) of peaches, measure out about 1.5 pounds (24 ounces) of white granulated sugar.
- In a large saucepan or heatproof bowl, sprinkle a layer of sugar at the bottom, then add a layer of halved, stoned peaches on top.
- Sprinkle the remaining sugar over the fruit.
- Gently bring the peaches and sugar to a soft boil, making sure the syrup doesn't harden or caramelize.
- Simmer until the peaches are so soft that a straw can be pierced through them easily—this will take around 10–20 minutes depending on ripeness.
- Leave the peaches to sit in their syrup for three days, stirring or turning them occasionally.
- After three days, remove the peaches with a slotted spoon and lay them individually on wire racks or baking parchment.
- Use a gentle, consistent heat—such as a low oven (about 120°F, or a dehydrator)—to dry them, turning them every half hour.
- When they start to feel dry to the touch, dust them generously with superfine (caster) sugar, ideally a high-quality double-refined sugar, to finish.
Estimated Calories
180 per serving
Cooking Estimates
You will need about 15 minutes to prepare the peaches and sugar. Cooking on the stove takes around 20 minutes. The peaches then soak in syrup for three days, but this does not require much work. Drying the peaches in the oven or dehydrator may take 4 to 8 hours depending on thickness and moisture. Each serving contains about 180 calories, and this recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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