Ingredients
- two ounces more of sugar to the half pint of water
- half pint of water
- half fill
Directions
1
(_Rotterdam Receipt._)
2
Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint of water; when they are tender put them, with their syrup, into glass or new stone jars, which they should only half fill; and when they are quite cold pour in white, or very pale, French brandy to within an inch and a half of the brims: a few peach or apricot kernels can be added to them. The jars must be corked down.
By Eliza Acton ·
Recipe sourced from
gutenberg