Peaches in Brandy
From The complete cook book, 1900
Serves 8
Seal jars with melted rosin and keep in a cool dark place.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 151. The excerpt below is the record exactly as published.
PEACHES IN BRANDY. Soak fine peaches in lye until you can remove the fuzzy outside; wipe them, and turn them into cold water. When you have prepared as many as you de- sire, weigh them, and to every pound of fruit, put three- quarters of a pound of white sugar. Make a syrup like that for preserves, only using less water; boil the peaches in the syrup until they are tender ; then take them out of the kettle, and place them in jars ; fill the jars with a brandy syrup, made of a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.