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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 43
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44 To Do Brandy Fruit. Which is Peaches Cherrys & Nectorns put them into a Quart of Water a Quarter of a Pound of Sugar & Let them stew a Matter of 3 Hours then take some sugar & make a Sirrup of it Boil'd to a Candy Height to a Pint of Sirrup Put 3 of Brandy you must Boil your Brandy or your Sugar wont melt when your Fruit is Cold Put them into this Liquor & tye them down close - N.B. you are to Observe the Cherrys are not to be sealded but pricked with a Pin & thrown into the above Liqour
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44 To Do Brandy Fruit. Which is Peaches Cherrys & Nectorns put them into a Quart of Water a Quarter of a Pound of Sugar & Let them stew a Matter of 3 Hours then take some sugar & make a Sirrup of it Boil'd to a Candy Height to a Pint of Sirrup Put 3 of Brandy you must Boil your Brandy or your Sugar wont melt when your Fruit is Cold Put them into this Liquor & tye them down close - N.B. you are to Observe the Cherrys are not to be sealded but pricked with a Pin & thrown into the above Liqour
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