Brandied Peaches, No. 4
From The economical cook book, 1905
Serves 6
This is a fine recipe.
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.
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 to each pound of fruit, as before; put in the last of the fruit; 272 COOKERY FROM EXPERIENCE. when done, add the brandy, a quart of the beet white Fmnek brandy to every six or seven pounds of fruit« After filling your jars, oover them with the brandied synip and elose jnme- diately. * Brandied Peaches, Ho. 4. Take white clingHBtoned peaches; pare them and lay than whole in a stone jar— a layer of peaches and a layer of sngari until the jar is fuU ; cover with white French brandy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.