Brandy Peaches
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 34. The excerpt below is the record exactly as published.
BRANDY PEACHES. Peel and weigh the peaches and put to them about half the weight of sugar. Put in the kettle just enough water to moisten the sugar and let boil until the peaches are done enough to pierce to the seed with a straw. Then take them out and put on dishes. Boil syrup until it is MISCELLANEOUS. 107 quite thick. Then put in a bowl to cool. To three pints of syrup add two pints of whisky or brandy
Cook this with the app: pantry check, scaling, and the assistant.