Peaches in Brandy
From La cuisine creole, 1885
Keep jars in a cool dark place.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 89. The excerpt below is the record exactly as published.
PBACHBS IN BRANDY. Soak fine peaches in lye until you can remove thc fuzzy outsîde; wipe them, and turn them înto cold water. When you hâve prepared as many as you dé- sire, weigh them, and to every pound of fruit, put three quarters of a pound of white sugar. Make a syrup like that for préserves, 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 up the jars with a brandy syrup, made of a pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.