Brandy Peaches No. 2

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 pecks choice peaches
  • 5 lbs. sugar
  • 1 qt. water
  • 10 lbs. sugar
  • qts. brandy


Make a syrup by boiling 5 lbs. of sugar in 1 qt. of water. Peel the peaches, (best Crawfords), and boil in this syrup until tender, but not soft; then put them on platters. Fill into jars and cover with a new syrup made of the 10 lbs. of sugar and the remaining water, adding the brandy, when syrup is taken from stove. Fill bottles full and seal. The thin syrup may be bottled.

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