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Brandied Peaches
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Recipe by Mrs. E. F. Tucker.
Presented as published in 1913. 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
560Calories
0 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein0.4 g
Carbohydrates140 g
Fiber0.7 g
Sugars140 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium58 mg
Calcium3.9 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.7 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.5 g
Water69 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 85. The excerpt below is the record exactly as published.
Brandied Peaches. Weigh peaches. Make a syrup, pound for pound. Heat sugar in oven first, then put in kettle with a cup of water to 3 lbs. of sugar. While the syrup is getting hot plunge the peaches into boiling water to remove skins; then plunge into cold water. Put fruit into syrup and cook until tender. Take peaches out and boil syrup down for J/2 hour. Let peaches stand in syrup all night. Next day set kettle on stove and let it get thoroughly hot. Put peaches in jars with one- third Brandy and two-thirds syrup
Cook this with the app: pantry check, scaling, and the assistant.