Peach Tarts with Brandy
From Scientific cooking with scientific methods, 1911
Serves 1
Fresh peaches are preferred for better flavor.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 102. The excerpt below is the record exactly as published.
Peach Tarts with Brandy. Roll plain paste, and cut into rounds. Fit on rim one-half inch wide, and bake in hot oven. Place in center of each one-half of stewed and sweetened peach drained and cup turned up, and sprinkled with pow- dered sugar and one tablespoon brandj
Cook this with the app: pantry check, scaling, and the assistant.