Brandied Peaches
From How we cook in Tennessee .., 1906
Serves 12
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 147. The excerpt below is the record exactly as published.
Brandied Peaches. — Half pound sugar to one pound fruit put in sugar with little water. When it comes to a boil drop in fruit. Let them scald well, then take out and to every gallon of syrup add one of brandy. Put peaches in a jar, pour HOW WE COOK IN TENNESSEE. 257 brandy over them. Next morning mix the syrup and brandy; pour over peaches, putting in each peach two or three cloves
Cook this with the app: pantry check, scaling, and the assistant.