Peaches, Compote of. — Divide six
or eight ripe peaches into halves.
Make a syrup, by boiling 6 ozs. of
loaf sugar✪ Moulded Oranges in half a pint of water for
eight minutes. Put in the fruit, and
let it simmer gently for five minutes.
Drain the peaches from the syrup,
take off their skins, and put them
into a compote dish. Add to the
syrup a dessert-spoonful of lemon-
juice, or, if procurable, two table-
spoonfuls of red-currant juice. When
lemon -juice is used, two or three
drops of cochineal should also be
added, to color the syrup slightly.
Let it boil three or four minutes longer,
then pour it over the peaches. Blanch
three or four of the kernels, split them
in four, and place a quarter here and
there upon the fruit. Serve either
hot or cold. Time, twenty minutes.
Another way : — Cut the pared
peaches in halves, put in the sauce-
pan, allow them to become heated
through in their own juice, with four
table - spoonfuls of sugar sprinkled
over. Moisten one table-spoonful of
corn-starch with cold water, add two
teaspoonfuls of lemon-juice and one
egg, very lightly whipped. Put the
peaches on squares of sponge cake,
hollow side up. Take the syrup of
their juice and mix the corn-starch,
etc., in it. Place on the stove and al-
low them to bubble up together, and
when slightly cooled pour over the
peaches ; put in a cool place. The
syrup will jelly all about the fruit
and form a delicious dessert. Serve
with plain cream. This may be pre-
pared an hour or two before dinner.
Peaches, Flanc of. — Make % lb. of
good short crust, and roll it out until
it is half an inch thick. Butter well
the inside of a mould and line it with
the crust, pressing the crust so that
it may take the form of the mould.
Pinch the part that rises above the
mould with the pincers, fill the case
with flour, and bake in a moderate
oven. When the crust is firm, re-
move the flour, carefully take the
case out of the mould, and put it into
the oven a few minutes longer to dry.
Divide a dozen peaches into halves,
boil them until tender in a syrup
made of 6 ozs. of loaf sugar and half
a pint of water. When they are
sufficiently cooked, lift them out one
by one and put them into the case.
Boil the syrup a few minutes longer,
add a table-spoonful of lemon-juice,
color with a little cochineal, let it
cool, then pour it over the fruit. A
few of the kernels, blanched and
quartered, may be introduced, if
liked. Time, about one hour to bake
the flanc ; twenty minutes to pre-
pare the fruit.
Peach Float. — Dissolve a box of
gelatine in a teacupful of cold water ;
then boil three pints of milk with
two-thirds of a cupful of sugar. Take
enough of the hot milk to dissolve
the gelatine thoroughly ; then let all
boil together for ten minutes. Have
ready a dozen large or a dozen and
a half medium -sized peache✪ Peach Floats, pared
and sliced. When the mixture is
nearly cool, but not stiff, stir them
in and set on the ice. Serve with
cream.
Page 194 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peaches, Compote of. — Divide six or eight ripe peaches into halves. Make a syrup, by boiling 6 ozs. of loaf sugar in half a pint of water for eight minutes. Put in the fruit, and let it simmer gently for five minutes. Drain the peaches from the syrup, take off their skins, and put them into a compote dish. Add to the syrup a dessert-spoonful of lemonjuice, or, if procurable, two tablespoonfuls of red-currant juice. When lemon -juice is used, two or three drops of cochineal should also be added, to color the syrup slightly. Let it boil three or four minutes longer, then pour it over the peaches. Blanch three or four of the kernels, split them in four, and place a quarter here and there upon the fruit. Serve either hot or cold. Time, twenty minutes.
Another way : — Cut the pared peaches in halves, put in the saucepan, allow them to become heated through in their own juice, with four table - spoonfuls of sugar sprinkled over. Moisten one table-spoonful of corn-starch with cold water, add two teaspoonfuls of lemon-juice and one egg, very lightly whipped. Put the peaches on squares of sponge cake, hollow side up. Take the syrup of their juice and mix the corn-starch, etc., in it. Place on the stove and allow them to bubble up together, and when slightly cooled pour over the peaches ; put in a cool place. The syrup will jelly all about the fruit and form a delicious dessert. Serve with plain cream. This may be prepared an hour or two before dinner.
Peaches, Flanc of. — Make ¾ lb. of good short crust, and roll it out until it is half an inch thick. Butter well the inside of a mould and line it with the crust, pressing the crust so that it may take the form of the mould. Pinch the part that rises above the mould with the pincers, fill the case with flour, and bake in a moderate oven. When the crust is firm, remove the flour, carefully take the case out of the mould, and put it into the oven a few minutes longer to dry.
Divide a dozen peaches into halves, boil them until tender in a syrup made of 6 ozs. of loaf sugar and half a pint of water. When they are sufficiently cooked, lift them out one by one and put them into the case. Boil the syrup a few minutes longer, add a table-spoonful of lemon-juice, color with a little cochineal, let it cool, then pour it over the fruit. A few of the kernels, blanched and quartered, may be introduced, if liked. Time, about one hour to bake the flanc ; twenty minutes to prepare the fruit.
Peach Float. — Dissolve a box of gelatine in a teacupful of cold water ; then boil three pints of milk with two-thirds of a cupful of sugar. Take enough of the hot milk to dissolve the gelatine thoroughly ; then let all boil together for ten minutes. Have ready a dozen large or a dozen and a half medium -sized peaches, pared and sliced. When the mixture is nearly cool, but not stiff, stir them in and set on the ice. Serve with cream.
Records on this page
Moulded OrangesCompote of PeachesPeach Float