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Robert Godfrey receipts, 1665-1799
Page 116
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The French Receipt To prepare Peaches [with?] their Skins on in [Brandy?]- Take 6 [illegible] of double refined sugar and boyle it with Water to a thin Sirup then put half of it into a glazed earthen [pan?][illegible] other half being in the pan on the [Fire?] when it begins to boyl [stir?] it very well & put in the Peaches one by one & [turn?] them with a Spoon that they may be [illegible] all alike in all places. When you find they begin to Soften take them out one by one and put them to Soak the upper part of the Syrup [illegible] they are Soaked in that take them [out?] with a Ladle full of of Holes and put them into wide Mouthed Glasses, letting them [Stew?] in Brandy enough to Cover them to [illegible] then put that Sirrup that remains in the pan upon the fire with a Gallon of Water.
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The French Receipt To prepare Peaches [with?] their Skins on in [Brandy?]- Take 6 [illegible] of double refined sugar and boyle it with Water to a thin Sirup then put half of it into a glazed earthen [pan?][illegible] other half being in the pan on the [Fire?] when it begins to boyl [stir?] it very well & put in the Peaches one by one & [turn?] them with a Spoon that they may be [illegible] all alike in all places. When you find they begin to Soften take them out one by one and put them to Soak the upper part of the Syrup [illegible] they are Soaked in that take them [out?] with a Ladle full of of Holes and put them into wide Mouthed Glasses, letting them [Stew?] in Brandy enough to Cover them to [illegible] then put that Sirrup that remains in the pan upon the fire with a Gallon of Water.
Szathmary Culinary Manuscripts and Cookbooks
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