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Brandy Peaches, No. 1
From The new Annie Dennis cook book, 1905
Serves 18
Ready for use in two 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
600Calories
0 gProtein
126 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein0 g
Carbohydrates126 g
Fiber0 g
Sugars126 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium5.5 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 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
Alcohol16 g
Water60 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 15. The excerpt below is the record exactly as published.
Brandy Peaches, No. 1 One peck of peaches, five pounds of sugar, one quart of brandy. Put the peaches into boiling water, let them remain three or four minutes ; then take out and plunge into cold water ; rub them smooth with a coarse cloth. Make a syrup of the sugar, using one pint of water
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