Apricots or Peaches in Brandy

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Wipe, weigh, and pick the fruit.
  2. Have ready a quarter of the weight of fine sugar in fine powder.
  3. Put the fruit into an icepot that shuts very close.
  4. Throw the sugar over it.
  5. Cover the fruit with brandy.
  6. Between the top and cover of the pot, put a piece of double cap paper.
  7. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but must not boil.
  8. Put the fruit into a jar, and pour the brandy on it.
  9. When cold, put a bladder over, and tie it down tight.
Original Text
Apricots or Peaches in Brandy. Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine sugar in fine powder. Put the fruit into an icepot that shuts very close: throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot, put a piece of double cap paper. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but must not boil. Put the fruit into a jar, and pour the brandy on it. When cold, put a bladder over, and tie it down tight.
Notes
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