PEACH or NECTARINE BRANDY ALEXANDER
TABLE OF CONTENTS: BEVERAGES
This one is fabulous!! Smooth, creamy, fresh fruit with the aroma of brandy.
2 large fresh peaches or nectarines, chilled
½ cup brandy
½ cup crème de cacao
1 quart vanilla ice cream
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Wash, peel, and slice the peaches or nectarines. Place the fruit slices into a blender along with the remaining ingredients. Blend thoroughly. Pour into champagne or other stemmed glasses to serve.
More from “The Good Old Days”
From the WHITEHOUSE COOKBOOK 1910, PAGE 464
"Methelin or Honey Wine"
“This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg in it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every 15 gallons add two ounces of white Jamacia ginger, bruised, one ounce of cloves and mace, one and one-half ounces of cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up; in six weeks draw off into bottles”
“Bung up” is a new term to me; I guess I’ve been under a rock, but I think it means to seal a vent hole in a cask. Is this right?
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