Mei kwei tao (pickled peaches in red rose petals)
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
50 Peaches 1 tb Salt
2 lb Sugar Red roses
1 c Water Cloves
1 pt Vinegar
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
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