Brandied Peaches, No. 3
From The economical cook book, 1905
Serves 8
Cover them with the brandied syrup and close immediately.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 130. The excerpt below is the record exactly as published.
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. 2. Half a pound of sugar for every one of fruit ; pare the fruit, put it in a preserving-kettle, cover with water and simmer until soft ; take it out without any water, put it closely-packed in the jars, put the dry sugar on the top of the peaches, cover them with white French brandy, and seal up the jars immediately. Brandied Peaches, Bo. 3. Prepare the peaches as in No. 1 ; weigh them and allow a half pound of sugar to every pound of fruit; make a syrup of the sugar with cold water ; bring to a boil, put in a few of the peaches at a time and boil until tender; continue to do this until all but the last boiling; turn out the syrup, keeping it for other purposes, and make a fresh one of half a pound of sugar
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