Boston Peach-Cream Dessert

Name: Boston Peach-Cream Dessert
Ingredients: 1 cup sifted flour; 1 teaspoon double-acting bakim* powder; y2 tsp salt; 3 egg yolks; 1(3 cup water; 1 tsp grated lemon rind; V2 teaspoon vanilla; 1 cup sugar; 2 tablespoons lemon juice; Beat 3 egg whites until stiff but not dry

From The Gertrude Bobbitt Circle cook book, 1948

Cream Filling: Heat milk and butter, combine flour, salt, and sugar. Add cold milk to dry ingredients, stir until smooth, then add to hot milk, stirring until thick. Blend in egg yolks and cook for 2 minutes. Cool and add vanilla.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1470Calories

32 gProtein

304 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1470 kcal

Protein32 g

Carbohydrates304 g

Fiber0.3 g

Sugars202 g

Total Fat17 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1644 mg

Potassium215 mg

Calcium295 mg

Iron7.7 mg

Magnesium39 mg

Phosphorus235 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0.1 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.5 mg

Folate207 mcg

Choline1.8 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 40. The excerpt below is the record exactly as published.

BOSTON PEACH-CREAM DESSERT Bake at 325 degrees for 35 to 40 minutes. Sift together: 1 cup sifted flour; 1 teaspoon double-acting bakim* powder or V/2 teaspoons single-acting; y2 tsp salt. Combine: 3 egg yolks; 1(3 cup water; 1 tsp grated lemon rind; V2 teaspoon vanilla and beat thoroughly with rotary beater. Add gradually 1 cup sugar, beating well after each addition. Add 2 tablespoons lemon juice. Blend dry ingredients into egg mixture gradually, stirring care- fully but thoroughly. Beat 3 egg whites until stiff but not dry

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