Peach Cordial

Ingredients

• twelve pounds of peaches
• one-half pound of granulated sugar
• one-half water

Method

1. 1

   Wash and cut peaches, break stones and add kernels.

2. 2

   Fill a cask with peaches and cover with peach brandy.

3. 3

   Let stand for two months, shaking occasionally.

4. 4

   Draw off liquid, dilute with water, and add sugar.

5. 5

   Filter and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 162. The excerpt below is the record exactly as published.

PEACH CORDIAL. Select finely flavored ripe peaches, wash and wipe care- fully, and cut them from the stones ; break half the stones, and take out the kernels ; put them with the peaches into a cask, filling it full. Pour on as much peach brandy as the cask will hold ; stop it tight, and let it stand two months, shaking occasionally; then draw off the liquid, dilute with one-half water (unless preferred stronger), and add two and one-half pounds of sugar to each gallon. Filter through a muslin cloth laid over a sieve. Cork it securely in demi- johns or bottles for use. CHERRY BRANDY. Put twenty-four pounds of ripe cherries (stoned) and four pounds of strawberries into a cask ; bruise them well with a stick, then add six pounds of granulated sugar, twenty-four cloves, some cinnamon and nutmegs, together with the ker- nels of the cherry-stones; pour over them three gallons of brandy. Let the cask remain open, with a thin piece of The New Kentucky Home Cook Book. 319 muslin tacked over the bung, ten or twelve days ; then close it, and let it remain for two months, when it will be fit for use. BRANDY PEACHES. Wash thoroughly twelve pounds of peaches; allow one- half pound of granulated sugar

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