Ingredients
- one small teacup of water to each lb
Directions
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_Contributed by Mrs. Elsie Ramee Arguimbau, New York (1845)._
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White peaches, free stones, brush the down off, stick each with a large needle in several places and put in cold water to cover them, put kettle on moderate fire, keep it scalding hot without boiling, until the fruit will yield to the touch, then put them carefully with a skimmer into cold water, let them remain 10 minutes, then drain, then cover with fresh water and remain 15 minutes, drain again and cover lastly with cold, and stand 10 minutes. Take ¾ lb. sugar to each lb. of fruit, one small teacup of water to each lb. of sugar; put on fire and boil until thick, then add an equal quantity of white brandy and pour over fruit.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg