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Brandied Peaches
From Lowney's cook book, 1907
Serves 12
Presented as published in 1907. 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
Nutrition per serving
731Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein1.4 g
Carbohydrates166 g
Fiber2.3 g
Sugars164 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium189 mg
Calcium8.7 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Alcohol12 g
Water198 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 122. The excerpt below is the record exactly as published.
Brandied Peaches 4 pounds peaches 4 pounds sugar 2 cups water 2 cups brandy
Cook this with the app: pantry check, scaling, and the assistant.