Brandy Peaches
From The Dudley book of cookery and household recipes, 1909
Keep well covered.
Presented as published in 1909. 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
3493Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3493 kcal
Protein0 g
Carbohydrates904 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium23 mg
Calcium23 mg
Iron0.5 mg
Magnesium7.5 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 69. The excerpt below is the record exactly as published.
half a pint of water to two pounds of sugar. Scald and then boil until they are clear. Stand for two days in BRANDY PEACHES
Cook this with the app: pantry check, scaling, and the assistant.