Brandied Peaches

Ingredients

• a pound and a half of granulated sugar
• one quart of hot water
• one pound of peaches

Method

1. 1

   Select ripe peaches, rub them clean, and boil until tender in syrup made from sugar dissolved in hot water.

2. 2

   If desired, cover with spirits or brandy.

3. 3

   After cooling, drain and ascertain their weight.

4. 4

   For every pound of fruit, use half a pound of sugar in syrup.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 209. The excerpt below is the record exactly as published.

A pound and a half of granulated sugar thoroughly dissolved in one quart of hot water. When the peaches are cooked, you can test them with a broom Straw. Place them on a dish to cool. If you desire them extra strong of spirits, cover them with pure spirits or white brandy. When they bave cooled, drain them and ascertain their weight. To one pound of fruit bave half a pound of granulated sugar. Dissolve the sugar in a little water, place it on the stove and let it come to a boil, skim it, and to each pint of sugar syrup add one pint of fresh brandy CANDIESy PBESEBVES, AND PICKLE8 887 or spirìts. Place the peaches in glass jars, fili each one with the hot syrup. The jars must have air-tight coverà and be sealed while the contenta are very hot. Brandied Pears Peal the pears and follow the receipt for peaches. Brandied Piuma Prick the plums and proceed as for brandied peaches

Cook this with the app: pantry check, scaling, and the assistant.