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Brandied Peaches (No. 2)
From The Blue grass cook book, 1904
Serves 8
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
Nutrition per serving
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Sodium1 mg
Potassium4.9 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.8 g
Estimated from matched ingredients across 8 servings.
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.
BRANDIED PEACHES (No. 2) Mrs. John W. Fox Pour hot boiling water over white clingstone peaches and rub the peeling off. Make a rich syrup of half a pound of sugar to a pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.