brandy peaches.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
Instructions:
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
twelve pounds large freestone Heath peaches
four pounds sugar
good whiskey or brandy
blanched peach-kernels
Instructions:
For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain off the syrup, add what is needed, and pour again over the fruit. It is a mistake to put too much sugar. Always use freestone peaches. Mrs. S. T.
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