[Sca-cooks] Any references to peaches being used in period brewing?

[Sharon Palmer]

>And don't forget.... peach butter:

If we are moving beyond brewing, Rumpolt has 
several references to peaches, including ways to 
preserve them
	Eyngemachten means anything preserved
	Confect (or confict) means candied fruit
	Latwerge is more like a fruit butter, or even stiff enough to cut.

Pfirsig Confict.	5	Peach confict (preserve).
Pfersig Kern Confict.	9	Peach kernel preserve.
Turten von Mandeln/ vnd Pfirsich dareyn gemacht. 
	34	Tart made of almonds/ and peaches 
enclosed within.
Pfersig Lattwergen mit den Kernen.	27 
	Peach lattwergen (preserve) with the 
kernel.

Zugemüß 161.  Pfersig Muß.    Peach sauce or 
pottage.  Take peaches/ and take the pits out/ 
put the peaches in a mortar/ and crush them/ 
strain them nicely thick/ make sweet/ and set on 
the fire/ stir well/ until it boils/ if it is too 
thick/ then pour wine or a little water in it/ 
and when you will dress it/ then sprinkle it with 
sugar/ so it becomes good and well tasting.

Zugemüß 162. Dürre Pfersig.  Dry peaches. Take 
half water and wine/ let set a boil open (come to 
a boil) with it/ and when you dress it/ them 
sprinkle it with white sugar/ like this it is a 
good dish.

Turten 9.  Pfersig Turten. Peach tart/ strain 
them/ or enclose them whole with cinnamon and 
sugar.

Zucker 11.  Pfersig Kern vberzogen.  Peach kernels sugar coated.

Confect  1. Take water and sugar/ and let come to 
a boil/ peel apples/ and cut them apart/ or take 
them whole/ and stab the core out with a sharp 
hollow iron/ that the apples remain whole/ and 
when the water along with the sugar comes to a 
boil/ then throw the apples in/ and let cook/ 
until they become soft pull them out on a clean 
board/ and let the syrup boil/ lay the apple 
slices in again/ and let a good boil open (come 
to a good boil) with it/ that it does not scorch/ 
pull them out/ and lay them nicely around a dish/ 
and pour the syrup over the top/ and let become 
cool.  And when you will give to a table/ then 
sprinkle them with small coated comfits/ like 
this it is good and elegant.

Confect 2. Pfersig Confect.   Peach confect made as is described before.

Confect 13. Take almonds/ that are white and well 
soaked in cold water/ cut them nicely lengthwise 
and thin/ take small raisins with it/ that are 
cleanly washed/ throw them in syrup/ that has 
been cooked thick/ and let simmer well together. 
Put is on a wafer/ that is pricked round/ and let 
it become nicely cool/ like this it is good and 
elegant.

Confect 18. Pfersig Kern Confect/  Peach kernel 
confect/ as one makes the almond confect.

Eyngemachten 10. Mach Pfersig Latwerge auch also/ 
Make peach preserve also like this/ and press the 
peaches/ like this you are going to press a good 
juice from it/ boil it quickly away/ and take not 
much sugar/ so it also becomes a beautiful 
preserve/ becomes beautiful clear juice/ good and 
well tasting.

Eyngemachten 12. Saur Limoniensafft mit Quitten/ Pfersig oder Epffelsafft.

  Sour lemon juice with quince/ peach or apple juice.

Eyngemachten 13. Pomerantzensafft mit 
Pfersigsafft.  Seville orange juice let boil with 
peach juice/ becomes good and well tasting.

Eyngemachten 18. Nim~ Pfersig/    Take peaches/ 
peel them and cut apart/ and take the stone out/ 
sprinkle them on both sides with white sugar/ 
that is pounded small/ lay over a clean sieve/ 
that is nicely new/ lay the peaches in it/ and 
cover with a thin veil/ set in the sun/ that the 
bugs do not come/ and turn over often/ like this 
they become nicely dry from the sun/ that you can 
lift it up/ and give to a table nicely dry.

Eyngemachten 19. Nim~ Pfersig/   Take peaches/ 
and peel them/ put them in a clear syrup/ that is 
nicely warm/ and when it becomes thin from it/ 
then pour it in a clean strainer/ and boil the 
syrup/ until it becomes thick/ and is nicely 
skimmed clean/ put the peaches in again/ when the 
syrup has cooled down.  And of such form and 
manner you can preserve all manner of fruit.


The Kellermeisterey (Brewing) section has two 
references to peach -kernels- used to flavor 
wine. Peach kernels are rather like bitter 
almonds and also contain hydrocyanic acid.  Too 
many of them is poisonous, but the lethal dose is 
rather large.  The toxicity is destroyed by 
cooking, but there is no reference to cooking 
them here.

No reference to using peaches or peach juice in 
brewing, although peaches were clearly used in 
cooking.

Wine like Whey.
You should help it like this/ Take honey foam/ 
well roasted in a pan/ and a half pound peach 
kernels/ that are ground to powder/ then pour it 
with wine through a linen cloth/ also put a cup 
full of wine in it/ pour it in the barrel/ then 
the wine develops a good color.

Another Secret Art/ that one can make a wine more 
praiseworthy/ stronger and better tasting/ than 
if it was grown (matured??) by Nature.
Item:  Take the best brandy that you have/ and 
put into it the following stück (seasoning)/ a 
quarter (of a lot? ie 1/8 ounce) of galangal/ 
three lots (half ounce, 1 1/2 ounce) of cloves/ 
four lots (2 ounces) of ginger/ four lots (2 
ounces) of cinnamon rind/ two pounds of peach 
kernels/ a pound of cherry kernels/ that one 
should put all into the brandy/ then let it stand 
together eight days/
Then you should purify (strain??) the wine/ and 
pour the brandy into the purified wine in each 
barrel/ according to your judgement and pleasure/ 
or good taste/ according to laudable taste/ or 
strength/ to the very best/