Brandied Peaches
From The Henderson cook book, 1914
Serves 8
Pears, plums, and apricots can be prepared similarly.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 88. The excerpt below is the record exactly as published.
BRANDIED PEACHES. Put fine, large free-stone peaches into a weak solution of hot soda. Water only until the fur is loosened sufficiently to rub off with a coarse cloth; make a syrup of white sugar, allowing % pound sugar to 1 of fruit. When boiling add fruit and boil for 5 minutes, remove fruit and boil syrup 15 minutes longer, or till thick ; add 1 pint of brandy for each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.