Duchess Cakes with Peach Marmalade
From French dishes for American tables, 1886
You can use other marmalades if preferred.
Presented as published in 1886. 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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 85. The excerpt below is the record exactly as published.
Duchess Cakes with Peach Marma- lade. Make a paste as for eclairs (Art. 547), of which take about half a tablespoonful at a time, and place on a pan in oval form, as for meringues, only smaller, and about three inches apart. Brush them with beaten egg, send them to a gentle oven, and, when they are done, make an incision in each one through the middle, and fill the inside with peach marmalade, or any other preferred. Then put in a copper saucepan, or one which is well enameled and thoroughly clean, half a pound of sugar, with a glass of water
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