Brandy Peaches
From The Times cook book, no. 2, 1905
Serves 4
Will keep any length of time. Very delicious.
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 Times cook book, no. 2 (1905) by Los Angeles Times, page 120. The excerpt below is the record exactly as published.
BRANDY PEACHES. Mrs. J. S. Rood, Terminal Island, CaL— Take choice flavored ripe peaches, remove skins with boil- ing water. To each pound of fruit allow one pound white sugar and one-half pint water to three pounds of sugar. When the syrup is boiling hot, drop in peaches; as fast as they cook, take out and lay on a platter. When cool, put in jars and fill with hot syrup, using one-half syrup and one-half best brandy
Cook this with the app: pantry check, scaling, and the assistant.