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Brandied Peaches
From The Swedish, French, American cook book, 1918
Serves 5
Presented as published in 1918. 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
722Calories
1 gProtein
133 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein1.1 g
Carbohydrates133 g
Fiber1.8 g
Sugars131 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium155 mg
Calcium9 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A30 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate7.4 mcg
Choline0 mg
Caffeine0 mg
Alcohol30 g
Water263 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 623. The excerpt below is the record exactly as published.
Brandied Peaches ( Peches au Cognac ) Select fully ripe peaches — take care not to let them get bruised. Peel and, if large, split in halves — if small, leave whole. To the 430 THE SWEDISH, FRENCH, quart of peaches put two cups water with three cups sugar on the stove, let cook to a syrup, add the peaches (peeled) and cook slowly from twenty-five to thirty minutes, add two cups of best brandy
Cook this with the app: pantry check, scaling, and the assistant.