Exactly as printed, 1883
Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned and sliced. Heat in a pot of boiling water, stirring occasionally until the fruit is well broken. • Strain, and to every pint of peach juice add the juice of a lemon. Measure again, and to every pint of peach juice add a pound of sugar. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boil and take instantly from the fire. This is very fine for jelly cake.
The Dixie Cook-Book, 1883. Public domain; transcription unaltered.