Chartreuse of Peach, a la Thyra

Ingredients

• enough to make two cupfuls
• three tablespoons dissolved Cox’s gelatine
• one tablespoon brandy
• one and a half cups whipped cream

Method

1. 1

   Make a compote of peaches: boil peaches soft, press them through a fine sieve.

2. 2

   To one cup of peaches, add gelatine, brandy, and sugar to taste.

3. 3

   Mix well, leave on ice until it commences to thicken.

4. 4

   Then pour it into the mould up to where it is joined — about three-quarters inch in thickness; then fill with the chartreuse of peaches.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 539. The excerpt below is the record exactly as published.

three tablespoons dissolved Cox’s gelatine. Put gelatine, sugar, and milk together in a saucepan, add one tablespoon brandy; last add the whipped cream. Leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Cream of Port Wine, a la Charlotte Creme de Vin d’ Oporto, a la Charlotte Maraschino cherries for decoration, two cups whipped cream, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, one cup port wine. How to Make It. Glaze mould with lemon aspic, decorate with the maraschino cherries and cream, cut the cherries in thin slices, fill the centre of each with a dot of whipped cream, put aspic on the top; fill. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 369 Filling. Put a cup of port wine in the saucepan, add six table¬ spoons dissolved Cox’s gelatine, a little red coloring, and sugar to taste — about four tablespoons. Stir until it commences to thicken, then add the whipped cream, fill the mould through a paper tube, put some lemon aspic all around the filling, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream as a dessert for luncheon or dinner. Port Wine with Charlotte Russe, a la Gimo Vin d’ Oporto, Charlotte Russe, a la Gimo Make a quick sponge cake [see recipe: Quick Sponge Cake]. Spread very thin and bake, cut the cake in halves, fill and roll. Filling. One cup port wine thickened with two tablespoons cornstarch dissolved in half cup water, two tablespoons gelatine, four tablespoons sugar, two tablespoons brandy. Color with red coloring, roll. When cold, cut in thin slices. Decorate a ring mould with vertical strips. Fill with the charlotte russe. Charlotte Russe. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons dissolved Cox’s gelatine, Put milk, gelatine, and sugar in a saucepan; add the whipped cream (flavored with one tablespoon brandy).- Fill, leave on ice until ready to serve. Dip in lukewarm water and turn out on a paper doily. Serve with whipped cream. Lemon Sponge in Aspic, a la Victoria Pate mo lie au Citron, en Aspic, a la Victoria Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon. How to Make It. Stir sugar and yolks to a souffle, add lemon juice and rind. Cook in a double boiler on stove until thickened, then add gelatine and the whites of eggs — beaten to a stiff froth. Fill the ring mould that has been glazed with aspic and decorated with white and pink cream, leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Lemon Snow Pudding with Raspberry, a la New York Pouding de Neige, au Citron et aux Framboises, a la New York Take the juice of two lemons; add one cup water, five tablespoons granulated sugar, and seven tablespoons dissolved Cox’s gelatine; stir on ice until thickened. Beat the whites of four eggs, stir the lemon mixture carefully into them. Pour up in a melon mould that has one and a half inches of thick red raspberry jelly, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Lemon Sponge ( Eponge au Citron) a l’Anglaise Line a large timbale mould with puff paste, fill with beans, bake. Scoop out the beans. Roll out puff paste, cut in strips one inch wide, twist around lady locks, bake. Put the cup in the centre, stick the lady locks on with little caramel, fill the cup with lemon sponge and the lady locks with whipped cream. Place on a paper doily. Garnish with spun sugar. Lemon Sponge. Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon. Stir sugar and yolks to a souffle, add lemon juice and rind. Cook in a double boiler on stove until thickened, then add gelatine and whites of the eggs beaten to a stiff froth. Lemon Snow in Aspic ( Citron frappe, en Aspic) a la Irene One cup water, juice of two lemons, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, two cups whipped cream, and four bananas. Howto Make It. Glaze a fancy ring mould with lemon aspic, decorate with small dots of cream white and green; drip a little of the raspberry aspic on top, put slices of banana (one on top of another), drop on aspic again — about half inch. Fill with lemon snow. Lemon Snow. Mix the gelatine, water, lemon juice, sugar together; stir on ice until commencing to thicken, add the whipped cream, fill the glazed and decorated mould, leave on ice until ready to serve. Dip in warm water; turn out. Serve with custard sauce or whipped cream in the centre. Lemon Sponge in Aspic of Raspberry, a la Camille / Eponge au Citron, en Aspic de Framboises, a la Camille Line mould with lemon aspic, decorate with daisies of whipped cream which contain some gelatine, put on more of the lemon aspic, put about half inch of red aspic on top. When stiff fill with the sponge. Lemon Sponge. Two eggs, five tablespoons dissolved Cox’s gelatine, four tablespoons sugar, juice and rind of a lemon. Stir sugar and yolks to a souffle, add lemon juice and rind. Cook in a double boiler on stove until thickened, then put on ice; add 370 THE SWEDISH, FRENCH gelatine and the whites of the eggs — beaten to a stiff meringue. Fill the mould, leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily, serve inside a meringue border. Chartreuse of Peach ( Chartreuse de Peche ) a la Thyra Glaze a fancy ring mould with lemon aspic, decorate with thin slices of maraschino cherries (with a dot of white cream in the centre of each) and a strip of green cream around each slice; glaze again. Make a compote of peaches: boil peaches soft, press them through a fine sieve — enough to make two cupfuls. To one cup of peaches add three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, and sugar to taste. Mix well, leave on ice until it commences to thicken. Then pour it into the mould up to where it is joined — about three-quarters inch in thickness; then fill with the chartreuse of peaches. Chartreuse of Peaches. One cup of mashed peaches, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste; stir on ice until it gets nice and cold, then add gently one and a half cups whipped cream

Cook this with the app: pantry check, scaling, and the assistant.