Brandied Peaches (No. 1)
From The Blue grass cook book, 1904
Serves 12
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 71. The excerpt below is the record exactly as published.
12 pounds of fruit, 6 pounds of white sugar. Sprinkle sugar on the fruit and let it stand 6 hours. Then boil till fruit is tender. Add 1 ounce of peach-stones to boiling mixture. When cold, add peach brandy to taste. BRANDIED PEACHES (No. 2)
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