The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Canning And Preserving › Brandied Peaches

Brandied Peaches

Half their weight in sugar 1 quart high-proof alcohol or brandy Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.

Read next

← Raspberry and Currant PreserveTutti-Frutti →