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

[Johnna Holloway]

 The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.
by W. [William] Y-Worth, W.  London : printed by W. Onely, for T. Salusbury, at the King's Arms, in Fleet-street, 1694.

By title anyway, this might be of interest. I know it's late but at least it is before 1700.

Johnnae
On Apr 18, 2014, at 12:21 AM, Stefan li Rous <stefanlirous at gmail.com> wrote:

> I have a good article on period peaches that was submitted to me for the Florilegium. The original purpose was to research peach use in medieval brewing. However, the author could not find any use of peaches in period brewing. No peach cider, for instance. No peach wine or peach cordials.