Commercial Peach Brandy
From Fruit recipes, 1907
Serves 40
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 35. The excerpt below is the record exactly as published.
COMMERCIAL PEACH BRANDY Mash eighteen pounds of peaches, not removing pits, and cover with four and three-fourths gallons of 95 % alcohol and four gallons filtered water, letting stand twenty-four hours. After mashing, straining and filtering add two and one-half quarts of sugar syrup
Cook this with the app: pantry check, scaling, and the assistant.