Peach Biscuits (Biscuits aux Peches) a la Marie Mathilda

Ingredients

• four nice soft peaches
• half cup water
• three tablespoons brandy
• one tablespoon cornstarch
• two yolks
• five tablespoons sugar
• one cup whipped cream

Method

1. 1

   Wash and cut peaches, press through a sieve.

2. 2

   Cook with water and brandy, thicken with cornstarch mixed with yolks and sugar.

3. 3

   When it boils, cool, add whipped cream, fill paper cases, decorate with whipped cream and maraschino cherries.

4. 4

   Pack in ice and salt, freeze for about 2 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 478. The excerpt below is the record exactly as published.

one tablespoon cornstarch dissolved in a little water. Then add the yolks of two eggs (stirred with five tablespoons sugar to a souffle). When it comes to a boil, take off stove, stir on ice until cold, add one cup whipped cream, fill the mould in the centre, put some cream on top, pack in salt and ice, let freeze from three to four hours. Serve with cut-up peaches (that have been sprinkled with sugar) around. Can also be made from canned or bottled peaches if fresh ones are not at hand. Frozen Chocolate Mousse a la Anna Cattrina Mousse de Chocolat glacee, a la Anna Cattrina Put half cup water on stove, add to that a small tablespoon cornstarch, six tablespoons sugar, three ounces cut-up chocolate, and two tablespoons brandy; stir on ice until cold. Whip one pint of cream, divide in halves, sweeten one half with four table¬ spoons sugar; flavor with brandy. Line a melon mould with cream, add the rest of the cream to the mousse, fill the centre of the mould, put more cream on top, pack in ice and salt, let freeze from three to four hours. Serve with a chocolate sauce. 326 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Macaroon Pudding a la Emma Charlotta Pouding aux Macarons, £ la Emma Charlotta Put one cup of milk on the stove to heat. Stir yolks of three eggs with four tablespoons sugar to a souffle, add one tablespoon cornstarch, flavor with two tablespoons brandy. Thicken the hot milk with the eggs, let stand until cold, put in a saucepan on ice. Add to the mixture two cups whipped cream and six broken- up macaroons, fill the paper cases, sprinkle with grated macaroons. Decorate around with whipped cream and little dots of mara¬ schino cherries, and, in the centre, a slice of maraschino cherry with a dot of green cream on top. Put in a pan — well covered — pack in ice and salt, and freeze from one to one and a half hours. Arrange on a paper doily. Serve for luncheon or dinner. Macaroon Biscuits ( Biscuits aux Macarons ) a la Hammond One and a half cups cream, two tablespoons chopped macaroons (or chopped almonds), three tablespoons sugar, two tablespoons brandy. How to Make Them. Stir cream, sugar, and brandy on ice, add the chopped macaroons, fill well-papered cases, grate some macaroons and sprinkle on the top. Decorate with whipped cream and little dots of maraschino cherries all around and a slice of maraschino cherry in the centre. Put in a pan — well covered — and pack in ice and salt, let freeze for two hours. Arrange on a platter. Serve with cake for luncheon or supper. Frozen Macaroon Pudding a la Parisienne Ponding aux Macarons glace, a la Parisienne One pint whipped cream, five tablespoons sugar, two tablespoons brandy, two cups of broken-up macaroons, mix carefully, put in a melon mould, put some lard around the cover, pack in salt and ice and let freeze from three to four hours. When ready to serve, dip in warm water, turn out, sprinkle grated macaroons on the top. Decorate with spun sugar around and a rosette on the top. Serve with fruit sauce or frozen cream at the side. Frozen Macaroon Pudding a la Edna Dahlgren Pouding aux Macarons glace, a la Edna Dahlgren To one pint ice cream [see recipe: Assorted Ice Creams a la Napoleon] take one and a half dozen macaroons, cut them in small dices, mix with the ice cream, flavor with brandy, fill a ring mould that has a cover; pack in salt and ice and let freeze one and a half hours. Serve with a fruit sauce in the centre with whipped cream on top. Peach with Macaroon ( Peche aux Macarons ) a la Walde Peel peaches, cook fifteen minutes in half cup brandy, one cup water, four tablespoons sugar, juice of a half lemon, add the peels to give them a flavor. When done, let stand to get cold, remove the stone by cutting in halves, then fill. Filling. Three grated macaroons, three tablespoons sugar, three tablespoons dissolved Cox’s gelatine, last add one cup whipped cream; fill half the peaches, put the other halves on top, put on a broiler, glaze with an orange glaze. Stand peaches in a freezer, pack in ice and salt and let freeze for one hour. Arrange on a napkin, with spun sugar around. « . •‘9’ Peach Biscuits ( Biscuits aux Peches) a la Marie Mathilda To six paper cases take four nice soft peaches, wash and cut in pieces, press through a fine sieve. Put on stove in half cup water and three tablespoons brandy, thicken with one tablespoon corn¬ starch that has been stirred with two yolks and five tablespoons sugar to a souffle. When it comes to a boil, take off the stove, stir on ice until cold, add one cup whipped cream

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