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Brandied Peaches
From The century cook book, 1894
Serves 7
Use nice peaches that are not too ripe.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 97. The excerpt below is the record exactly as published.
Brandied Peaches. Take a peck of nice peaches not too ripe and take off the skins by scald- ing with hot water. Weigh the fruit and allow a pound of sugar to every pound of fruit. Make a syrup of the sugar, allowing two-thirds of a cupful of water to each pound of sugar. Let the syrup come to a boil, skim and when clear put in the fruit and let them cook until they can be pierced with a straw; then take out one at a time, and place carefully in a jar. Let the syrup boil a few minutes, then put in two quarts of brandy
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