Peaches in Brandy
From An old-world recipe book, 1908
Weigh fruit before scalding.
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 11. The excerpt below is the record exactly as published.
Peaches in Brandy Gather your peaches before they begin to soften, put them in scalding hot water, be sure they don’t boil, when you think they are hot through, take them out and put them in cold water for a short time, then put them on a sieve bottom to drain ; to a pound of fruit take half a pound of loaf sugar, and a pint of Brandy
Cook this with the app: pantry check, scaling, and the assistant.