Peaches in Brandy
From Modern cookery, in all its branches, 1884
Serves 1
Add peach or apricot kernels for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 495. The excerpt below is the record exactly as published.
PEACHES IN BRANDY. ( Rotterdam Receipt .) Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint ot water ; when they are tender put them, with their syrun, into glass or new stone jars, which they should only half fill ; and when they are quite cold pour in white, or very pale, French brandy
Cook this with the app: pantry check, scaling, and the assistant.