60 perfect peaches. 1 oz. preserved ginger. 1 oz. candied citron peel. 1 oz. candied lemon peel. 1/2 teaspoonful ground cinnamon. 1/2 teaspoonful ground ginger. 1 teaspoonful grated nutmeg. 1/2 teaspoonful coriander seeds. Cloves. 1 quart vinegar. 4 lbs. (8 cups) sugar.
Select large, firm, perfect peaches. Take fifty of the peaches and rub off the fuzz with a coarse towel; cut a segment from one side large enough to remove the pit.
Peel and pit remaining peaches, then rub them through a colander. Chop the ginger and the peels, add them to the sieved peaches with the spices and fill the peaches. Return the wedge that was removed sew up and stick two cloves into each peach. Put the vinegar and sugar into a preserving pan, add six cloves and one inch of cinnamon stick, and bring to boiling point. Boil for ten minutes then pour boiling hot over the peaches. Pack them in jars or crocks, and cover.
Keep in a cool, dry place.