Mei Kwei Tao (pickled Peaches In Red Rose Petals) Recipe
Yield: 50 servingsRecipe by luhu.jp
Ingredients:
50: Peaches,
1 tbsp: Salt,
2 lbs: Sugar,
Red roses,
1 cup: Water,
Cloves,
1 pint: Vinegar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp