Brandied Peaches
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
First-proof alcohol, diluted with an equal quantity of water, can be used instead of brandy, but it is not, of course, so nice.
Presented as published in 1880. 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 new cook book and marketing guide (1880) by Maria Parloa, page 167. The excerpt below is the record exactly as published.
Brandied Peaches. The Morris white peaches are the best. Take off the skins with boiling water. To each pound of fruit allow one pound of sugar, and half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.