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To Brandy Peaches

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • three pounds of sugar add a pint
  • eight pounds of ripe clingstone peaches
  • a quart of the best brandy

Method

  1. To three pounds of sugar add a pint and a half water;
  2. boil and skim it;
  3. prepare eight pounds of ripe clingstone peaches: wash and rub with a coarse towel until all the down is off, then pierce them with a fork and throw them into the syrup and boil them until a sharp straw can punctuate them: as they soften put them into your jar, which must be kept closely covered.
  4. Boil your syrup until it thickens, while hot, add a quart of the best brandy and throw it over your peaches, tie the jar down closely.