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Peaches, Brandied
From Cassell's dictionary of cookery, 1892
Serves 2
Average cost of peaches is 2s. per dozen.
Presented as published in 1892. 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
Nutrition per serving
684Calories
0 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein0 g
Carbohydrates169 g
Fiber0 g
Sugars170 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium4.8 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.2 g
Water127 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1117. The excerpt below is the record exactly as published.
Peaches, Brandied. — Stew some very fine, ripe, well-flavoured peaches, in a syrup of seven ounces of sugar to half a pint of water, turning them often. When tender, put them, with the syrup, into new jars or wide- mouthed glass bottles, leaving space on the top for brandy
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