Meringued Peaches (Peche Meringuee)

Ingredients

• one quarter pound of rice
• one quart of milk
• one ounce of butter
• two ounces of sugar
• the whites of four eggs
• a half pound of sugar
• some halved preserved peaches
• or some fresh peaches cooked in syrup

Method

1. 1

   Cook rice in milk until stiff.

2. 2

   Mix in cream, butter, and sugar.

3. 3

   Spread in a dish, top with peaches.

4. 4

   Make meringue with egg whites and sugar, cover peaches, dust with powdered sugar, and bake until dry and brown.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 52. The excerpt below is the record exactly as published.

eringued peaches. (Peche meringuee). Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done. Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup. Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar

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