Peach Brandy
From Miss Corson's practical American cookery and household management, 1885
Serves 20
Use caramel for darker color if desired.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 307. The excerpt below is the record exactly as published.
PEACH BRANDY. To make peach-brandy, crush ten pounds of good peaches without peeling them, breaking the stones ; put the peaches into a tub or barrel, pour over them two gallons and a half of ninety- five per cent alcohol, and two gallons of water; cover the tub, and let the peaches stand in the liquor for twenty-four hours. Then strain off the liquor, pressing the peaches to extract all of it, and filter it, to clear it, through flannel or filtering-paper. Next add two and a half pints of white sirup
Cook this with the app: pantry check, scaling, and the assistant.