{"id":5282,"slug":"brandied-peaches","title":"Brandied peaches","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Sound white peaches","Cold water","A small piece of alum the size of a hazelnut","Brandy","Sugar"],"ingredients_norm":["sound white peach","cold water","alum the size of hazelnut","brandy","sugar"],"steps":["Rub some sound white peaches with a crash towel to remove the down.","Prick all over with a needle, drop in cold water, drain.","Put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut.","Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water.","Drain, and arrange in quart glass jars.","Pour over brandy enough to cover the peaches.","Seal and put away in a cool place, and let stand for two weeks.","Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy.","Stir well to melt the sugar.","Pour this over the peaches, seal hermetically, and put away in a cool place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w65:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6b6caa193b2c55ee2a14bb820635c8dc47c5ed205be02b87226d8f677aa6ffea","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brandied-peaches"}