Peaches, to preserve in Brandy. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water.
  2. Take them out when soft, and put them into a large table-cloth, four or five times doubled.
  3. Into a quart of white French brandy put ten ounces of powdered sugar.
  4. Let it dissolve, and stir it well.
  5. Put your peaches into a glass jar; pour the brandy on them.
  6. Cover them very close with leather and bladder, and take care to keep your jar filled with brandy.
Original Text
Peaches, to preserve in Brandy. No. 2. Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times doubled. Into a quart of white French brandy put ten ounces of powdered sugar; let it dissolve, and stir it well. Put your peaches into a glass jar; pour the brandy on them; cover them very close with leather and bladder, and take care to keep your jar filled with brandy. You should mix your brandy and sugar before you scald the peaches.
Notes
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