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Brandy Peaches
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Some prefer yellow peaches, but white-fleshed freestone peaches have a delicious flavor.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 233. The excerpt below is the record exactly as published.
each pound of fruit. Halve them, and use some of the pits, or leave them whole as 3'ou please. The stones improve the flavor. Make a syrup by adding as little water as possible to the sugar, — about 07ie cupful to each pound of sugar. When it boils, skim till clear, then add the peaches, and cook until transparent. Brandy Peaches. — Prepare the peaches as above, and use half a cup of the best brandy
Cook this with the app: pantry check, scaling, and the assistant.