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DessertsOther Desserts pg 3 >  Peaches, Brandied Peaches (1904)


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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

Mrs. Henry C. Buckner

12 pounds of fruit,
6 pounds of white sugar.

Sprinkle sugar on the fruit and let it stand 6 hours. Then boil till fruit is tender. Add 1 ounce of peach-stones to boiling mixture. When cold, add peach brandy to taste.

Mrs. John W. Fox

Pour hot boiling water over white clingstone peaches and rub the peeling off. Make a rich syrup of half a pound of sugar to a pound of fruit. Add water to sugar, and when the syrup boils up, drop the peaches in and let them cook till the fruit can be pierced with a straw. Remove the peaches and put in a jar. Let the syrup boil till very thick, and while warm add an equal part of brandy and pour over the fruit. Seal in glass jars. Ready for use at any time.

E. D. P.

5 pounds of ripe clingstone peaches, after peeling,
5 pounds of granulated sugar.

Keep cover on top of kettle and boil till clear. Lift peaches out and drain well through a sifter. Keep covered and boil the syrup till it is like thick maple syrup. Remove from stove and let it cool. After peaches have drained well, put in glass jars. To each pint of syrup add 1 pint of good peach brandy. Stir and pour well over the peaches in jars.

If there is more syrup than needed, bottle for Peach Cordial.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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