Recipe: Brandy Peaches

Take large white or yellow free-stone peaches, the finest you can procure. They must not be too ripe. Rub off the down with a flannel, score them down the seam with a large needle, and prick every peach to the stone in several places. Scald them with boiling water, and let them remain in the water till it becomes cold, keeping them well covered. Repeat the scalding three times: it is to make them white. Then wipe them, and spread them on a soft table-cloth, covering them over with several folds. Let them remain in the cloth to dry. Afterwards put them into a tureen, or a large jar, and pour on as much white French brandy as will cover them well. Carefully keep the air from them, and let them remain in the brandy for a week. Then make a syrup in the usual manner, allowing to each pound of peaches a pound of loaf-sugar and half a pint of water mixed with a very little beaten white of egg; one white to three or four pounds of sugar.

When the syrup has boiled, and been well skimmed, put in the peaches and boil them slowly till they look clear; but do not keep them boiling more than half an hour. Then take them out, drain them, and put them into large glass jars. Mix the syrup, when it is cold, with the brandy in which you had the peaches, and pour it over them. Instead of scalding the peaches to whiten them, you may lay them for an hour in sufficient cold weak lye to cover them well. Turn them frequently while in the lye, and wipe them dry afterwards.
Pears and apricots may be preserved in brandy, according to the above receipt. The skin of the pears should he taken off, but the stems left on.
Large egg plums may be preserved in the same manner.

Another way of preparing brandy peaches is, after rubbing off the down and pricking them, to put them into a preserving kettle with cold water, and simmer them slowly till they become hot all through; but they must not be allowed to boil. Then dry them in a cloth, and let them lie till they are cold, covering them closely from the air. Dissolve loaf-sugar in the best white brandy, (a pound of sugar to a quart of brandy,) and having put the peaches into large glass jars, pour the brandy and sugar over them (without boiling) and cover the jars well with leather.

Pears, apricots, and egg plums may also be done in this manner.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: To Make Lemmon Brandy

Take a gallon of brandy, chip twenty-five lemons, (let them steep twenty-four hours) the juice of sixteen lemons, a quarter of a pound of almonds blanched and beat, drop it thro’ a jelly bag twice, and when it is fine bottle it; sweeten it to your taste with double refined sugar before you put it into your jelly bag. You must make it with the best brandy you can get.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: To Make Ratifie Brandy

Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: To Make Black Cherry Brandy

Take a gallon of the best brandy, and eight pounds of black cherries, stone and put ’em into your brandy in an earthen pot; bruise the stones in a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it for use.

You may distil the ingredients if you please.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Lemon Brandy

When you use lemons for punch or lemonade, do not throw away the peels, but cut them in small Pieces, and put them into a glass jar or bottle of brandy. You will find this brandy useful for many purposes.

In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Rose Brandy

Nearly fill a china or glass jar with freshly-gathered rose leaves, and pour in sufficient French white brandy to fill it quite up; and then cover it closely. Next day put the whole into a strainer, and having squeezed and pressed the rose leaves and drained off the liquid, throw away the leaves, put fresh ones into the jar, and return the brandy to it. Repeat this every day while roses are in season, (taking care to keep the jar well covered,) and you will find the liquid much better than rose water for flavouring cakes and puddings.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)