Brandied Peaches
From Soyer's standard cookery, 1912
Serves 12
Use a heavy piece of cloth under the cover of the jar.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 210. The excerpt below is the record exactly as published.
Brandied Peaches. One peck peaches, half their weight in sugar, one quart high- proof alcohol or brand
Cook this with the app: pantry check, scaling, and the assistant.