Brandied Peaches, No. 1

Ingredients

• to four pounds
• four pounds of sugar
• a pint of the best white French brandy

Method

1. 1

   Pare the fruit but do not cut them.

2. 2

   Make a syrup of the sugar and as little water as possible.

3. 3

   Dissolve it gradually, then bring it to a boil.

4. 4

   Put in the fruit and boil for five or six minutes.

5. 5

   Take out the fruit without any syrup, put it in jars, boil the syrup for fifteen minutes longer or until it thickens, then add the brandy and pour over the peaches.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 130. The excerpt below is the record exactly as published.

to four pounds put four pounds of sugar and a pint of the best white French brandy. Make a syrup of the sugar and as little water as possible; dis- solve it gradually on the back of the range. When the sugar is all dissolved, set it over the fire and bring it to a boil ; put in 4he fruit and boil it five or six minutes ; take out the fruit with- out any of the syrup ; put it in the jars ; boil the syrup fifteen minutes longer or until it thickens ; then teke it from the fire, add the brandy, pour over the peaches and seal or cover imme- diately. * Brandied Peaches, No.

Cook this with the app: pantry check, scaling, and the assistant.