Jellied Oatmeal with Peaches

Ingredients

• 1 1/2 cups of boiling salted water
• 1/2 cup of oatmeal
• 1/2 cup of peach juice
• one-half of a DEL MONTE Canned Peach

Method

1. 1

   Make mush of boiling water and oatmeal, add peach juice, place peach in molds, fill with mush, and turn out when cold and firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 113. The excerpt below is the record exactly as published.

one half of a DEL MONTE Canned Peach in the bot- tom of a sherbet glass, cover with vanilla ice cream, set the other half of a peach on top, cap with a tiny pyramid of ice cream and pour 2 tablespoons of peach sirup over each serving. FROZEN PEACHES— Boil % cup of sirup from DEL MONTE Canned Sliced Peaches, V2 cup of sugar or % cup of com sirup, and 1% cups of water for 8 minutes, add the juice of 2 oranges, cool, and freeze. When nearly done add % cup (% can) of the sliced peaches, pack, and allow to stand for at least 2 hours to ripen. PEACH CANAPE— Put 6 halves of DEL MONTE Canned Peaches on 6 rounds of stale cake, toasted, pour over the juice of 1 lemon, % cup of sirup from the peaches and sprinkle with nutmeg. PEACH COMPOTE— Drain and arrange % cup (Vs can) of DEL MONTE Canned Sliced Peaches in individual greased molds, pack with boiled rice, cover, and steam 15 minutes. Turn out of molds and serve with hot sirup from the peaches. PllACH JELLY — Dissolve 1 envelope of softened gelatin in 1^^ cups of boil- ing water, add the sirup from 1 can of DEL MONTE Canned Peaches and the juice of 1 orange. Pour into wet mold and set aside until firm. PEACH OMELET— Beat 5 egg yolks until light, add % cup of sirup from DEL MONTE Canned Sliced Peaches and fold in 5 stiffly beaten egg whites. Melt 1 tablespoon of fat in a frying pan and tip the pan so that it is thoroughly greased. Pour in the omelet mixture and bake. Spread one-half with DEL MONTE Canned Sliced Peaches, drained, and fold like an omelet. Turn out on a platter, garnish with more of the peaches and' serve immediately. PEACHES WITH CREAM OF BARLEY— Make a mush of V2 cup of cream of barley and 2 cups of boiling, salted water. Just before serving add % cup (Vs can) of drained DEL MONTE Canned Sliced Peaches to the hot mush. Serve with the sirup from the peaches or with cream. JELLIED OATMEAL WITH PEACHES— Make a mush of 1^/2 cups of boiling salted water and % cup of oatmeal, add V2 cup of peach juice,

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