Peach Chartreuse

Ingredients

• a box and a quarter of gelatine
• half a gill of Maraschino
• one pint of sugar
• one quart of cream
• one quart of ripe peaches
• a lemon
• one pint of boiling water
• three gills of cold water

Method

1. 1

   Soak three-fifths of the gelatine for two hours in two gills of cold water, and the remaining gelatine in the third gill.

2. 2

   Pour boiling water over the larger quantity of gelatine, add half a pint of sugar, Maraschino, and lemon juice.

3. 3

   Stir until sugar dissolves and strain.

4. 4

   Pour into a charlotte-mould to cover the bottom half an inch deep and chill.

5. 5

   Arrange peach slices on hardened jelly, moisten with jelly, and let harden.

6. 6

   Cover with jelly and chill until set.

7. 7

   Prepare whipped cream and mix with peach and gelatine mixture, then pour into the mould.

8. 8

   Chill for half an hour before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 377. The excerpt below is the record exactly as published.

Peach Chartreuse. Although it requires considerable space to tell how to make a fruit chartreuse, the actual work does not call for extraordinary skill on the part of the housekeeper. DESSERT. 717 She must use a box and a quarter of gelatine, half a gill of Maraschino, one pint of sugar, one quart of crearn, one quart of ripe peaches, a lemon, one pint of boiling water, and three gills of cold water

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