Fruit in Brandy
From Harper's cook book encyclopædia, 1902
Serves 4
Use perfect, ripe fruit but not over-ripe.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 269. The excerpt below is the record exactly as published.
Fruit in Brandy. — First clarify as much sugar as will be required ; allow I lb. of sugar to every 2 lbs. of fruit. When the syrup boils gently lay in peeled peaches, apricots, or plums, pricked, but only keep them in long enough to be softened ; be careful they do not crack. Then take out the fruit on a sieve to drain. Set them to cool ; boil the syrup un- til it is thick, and pour it, with an equal quantity of brandy
Cook this with the app: pantry check, scaling, and the assistant.