Brandied Peaches
From Scientific cooking with scientific methods, 1911
Serves 10
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.
Brandied Peaches. Use free-stone peaches, ripe and firm. Remove skin with boiling water as directed. For one peck of peaches use half their weight in sugar and one quart of high- proof alcohol or brandy
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