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[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 619]

                BRANDY PEACHES (without brandy)

  Use clingstone peaches, wash, pare and weigh.  Allow two-thirds
as much sugar as peaches.  Put peaches and sugar in layers in jars.
Place top on jar but do not seal tightly or jar will burst.  Let stand
until contents of jar stops bubbling.  If liquor does not cover
peaches entirely, add more sugar.  After all fermentation has stopped
and peaches are covered with syrup, seal jar tightly.  Let stand
three months or longer before using.  Peaches may be soft, but liquor
will be fine when drained from peaches.

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