Peach Charlotte

Ingredients

• Drain a can of peaches
• one and one-half cupfuls of the peach juice
• a teacupful of sugar
• one pint of milk
• two tablespoonfuls of corn-starch
• the stiffly beaten whites of two eggs
• a teaspoonful of vanilla

Method

1. 1

   Drain a can of peaches; take a teacupful of sugar and one and one-half cupfuls of the peach juice and boil them until the syrup is clear and rich.

2. 2

   Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one and one-half cupful of sugar and two tablespoonfuls of corn-starch until thick and smooth; add the stiffly beaten whites of two eggs and a teaspoonful of vanilla.

3. 3

   Serve cold with the following sauce: Scald one pint of milk in a double boiler, beat two tablespoonfuls of sugar with the yolks of two eggs, pour milk on them, return to the fire and add one tablespoonful of corn-starch rubbed smooth in a little milk.

4. 4

   Stir until it thickens; delicious.

5. 5

   Flavor with vanilla.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 213. The excerpt below is the record exactly as published.

PEACH CHARLOTTE. Drain a can of peaches; take a teacupful of sugar and one and one- half cupfuls of the peach juice and boil them until the syrup is clear and rich. Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar and tw^o tablespoonfuls of corn-starch until thick and smooth; add the stiffly beaten whites of two eggs ^*"c' a teaspoonful of vanilla

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