from The Century Dictionary and Cyclopedia

  • n. A flavoring extract used in cooking, obtained from the fresh leaves of the peach by bruising, mixing the pulp with water, and distilling. It retains the flavor of bitter almonds possessed by the leaves.


Sorry, no etymologies found.


  • -- Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice flour as will make the whole of a good consistence, sweeten and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or a pint basin, taken out the spice.

    Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889

  • Do not let it boil; stir the whole time one way; then season with a large spoonful of peach-water, and two teaspoonfuls of brandy or

    A Poetical Cook-Book

  • The purser was the shadow of a man, very regular in his accounts, fond of peach-water, playing the flute, of going on shore, receiving his necessary money and taking all imaginable care of number one.

    A Sailor of King George

  • Then strain it into a pint and a half of cream; sweeten it, and add a little peach-water, to give the flavour of almonds.

    The Lady's Country Companion: or, How to Enjoy a Country Life Rationally

  • Rice flummery, which is a very nice side dish, is made by mixing a quarter of a pound of ground rice with a little cold milk, and then adding a pint of new milk which has been boiled, with a stick of cinnamon and a bit of lemon-peel; flavour it with sugar and a teaspoonful of peach-water.

    The Lady's Country Companion: or, How to Enjoy a Country Life Rationally

  • For the custard, beat very light the yolk only of eight eggs, and then stir them gradually into a pint of rich cream, adding three ounces of powdered white sugar, a grated nutmeg, and ratafia, peach-water, or essence of lemon, to your taste.

    Directions for Cookery, in its Various Branches

  • You may flavour the mixture (_after_ it is boiled and strained) with rose-water or peach-water, stirred in at the last.

    Directions for Cookery, in its Various Branches

  • Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water, or any other flavor you may prefer, pour into little cups and, when cold, serve.

    The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home


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