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Jane E. Hassler cookbook, June 1857
Page 76
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Brandied Peaches 4 lbs fruit 4 lbs sugar 1 pint white brandy Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil, put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy, and take the kettle at once from the fire; pour the hot syrup over the fruit, and seal. If, after the fruit is taken from the fire, a reddish liquor oozes from
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Brandied Peaches 4 lbs fruit 4 lbs sugar 1 pint white brandy Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil, put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy, and take the kettle at once from the fire; pour the hot syrup over the fruit, and seal. If, after the fruit is taken from the fire, a reddish liquor oozes from
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