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Brandy Peaches
From Harper's cook book encyclopædia, 1902
Serves 16
Ready for use in three months.
Presented as published in 1902. 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
Nutrition per serving
675Calories
0 gProtein
141 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein0 g
Carbohydrates141 g
Fiber0 g
Sugars142 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium5.9 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Alcohol19 g
Water38 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 272. The excerpt below is the record exactly as published.
One peck of peaches, 5 lbs. of sugar, one quart of brandy
Cook this with the app: pantry check, scaling, and the assistant.