Brandy Peaches
From San Rafael cook book, 1906, 1906
Serves 20
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 86. The excerpt below is the record exactly as published.
BRANDY PEACHES— Mrs. Southard Hoffman. Use Morris' white peaches, if possible. Peel carefully and throw in- to cold water to keep them white. To 6 lbs. of prepared fruit, allow •same weight of sugar. Make a syrup of 2 lbs. of the sugar, and cook peaches in this very slowly, until tender. Layi peaches on platter to cool. Add remainder of sugar to syrup and make a rich syrup and re- move from fire and when a little cool add 1 cup of white brandy to 2 cups of syrup
Cook this with the app: pantry check, scaling, and the assistant.