Jellied Peaches

Ingredients

• Large peaches, 12
• Sugar, l1/^ cups
• Gelatine, y2 box
• Water, iy2 pints

Method

1. 1

   Soak gelatine in 0.5 cup of cold water 1 hour.

2. 2

   Let sugar and water boil for 5 minutes.

3. 3

   Pare peaches and cut in halves or quarters.

4. 4

   Cook in syrup about 10 minutes or until tender.

5. 5

   Remove from syrup and add gelatine, strain into a bowl and set in a pan of ice.

6. 6

   When it begins to thicken dip peaches in gelatine and place them in a mold.

7. 7

   When gelatine is thick pour over peaches and set away to chill.

8. 8

   Serve with whipped cream.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.

JELLIED PEACHES. Large peaches, 12. Sugar, l1/^ cups. Gelatine, y2 box. Water, iy2 pints

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