Brandy Peaches

Ingredients

• four pounds of peaches
• three pounds of sugar
• a pint of the best brandy
• one pint of water

Method

1. 1

   Prepare peaches and syrup as in the previous recipe.

2. 2

   Before filling jars, add warmed brandy.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 4. The excerpt below is the record exactly as published.

three pounds of sugar and one pint of water ; remove all scum imtil quite clear. Soak a tablespoonful of Nel- son's gelatine in a gill of cold water ten minutes, drain off the cold and add a pint of hot water. Add this to the sugar, and boil and skim until clear. If not clear enough, whisk into it the white and shell of one egg, and strain through a flannel bag; but this is hardly necessary for ordinary household sirup used in preserving. Make an incision in one side of each peach down to the stone. Add four pounds of the BRANDY PEACHES. 1 9 peaches to the sirup, and boil five minutes. Scald the jars carefully, so as not to crack them, then place them in a dripping-pan, and surround them with hot water ; fill the jars with the sirup, and put about nine peaches in each quart jar ; place the clean rubber band on each jar as fast as it is filled, and screw on the cover. Remove, and when they are cold test the covers to make them as tiglit as possible. (The gelatine is used only when a thick sirup is desirable.) Brandy Peaches. — Prepare the peaches and the sirup as in the foregoing recipe, using the same proportions, and before filling the jars add a pint of the best brandy

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