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Brandied Fruit
From Miss Parloa's kitchen companion, 1887
Serves 16
Cover the jar with a paper wet in brandy.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 442. The excerpt below is the record exactly as published.
Brandied Fruit. This is an easy way to preserve fruit and retain its natural flavor. Only choice fruit should be used. Put into a two-gallon jar a quart of brandy and three pounds of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.