Brandy Peaches

Name: Brandy Peaches
Ingredients: Use White Heath peaches; allow ½ pound of white sugar to every pound of fruit; 3/8 pint of water to every pound of sugar

From The way to the heart, 1905

Let sit for 3 weeks before adding more brandy. They won't be ready for use under nine months.

Presented as published in 1905. 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

1064Calories

4 gProtein

272 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1064 kcal

Protein4.1 g

Carbohydrates272 g

Fiber6.8 g

Sugars264 g

Total Fat2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium67 mg

Potassium560 mg

Calcium26 mg

Iron1.7 mg

Magnesium39 mg

Phosphorus100 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A109 mcg

Vitamin E0 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.7 mg

Folate27 mcg

Choline0 mg

Caffeine0 mg

Water578 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 17. The excerpt below is the record exactly as published.

Brandy Peaches. Use White Heath peaches and the best apple brandy when making brandy peaches. Put the peaches, a few at a time, into boiling soda water, just strong enough to loosen the skins. Let them remain a few minutes, and then wipe off the skin with a coarse towel, and drop into a bowl of cold water to keep from turning dark ; trim off any specks or bruised parts. Weigh the peaches and allow ^ pound of white sugar to every pound of fruit, and 3^ pint of water to every pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.