Peach Compote
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 112. The excerpt below is the record exactly as published.
1% cups (% can) of DEL MONTE Canned Sliced Peaches which have been drained, in alternate layers in a greased baking dish, sprinkle each layer of peaches with sugar or corn sirup and a little cinnamon, dot with 2 tablespoons of butter substitute, pour % cup of water over all, and bake 35 minutes in a moderate oven. PEACH BLANC MANGE — Mix 5 tablespoons of cornstarch and 3 tablespoons of sugar or Vs cup of corn sirup, 2i/^ cups of hot milk, stirring constantly, and cook in the double boiler 35 minutes. Add % teaspoon of vanilla and pour into wet mold lined with % cup (Vs can) of DEL MONTE Canned Sliced Peaches. Chill and serve with sirup from the peaches, or with cream. PEACH SOUFFLE— Arrange 1^/2 cups (% can) of drained DEL MONTE Canned Sliced Peaches in a greased baking dish. To 3 stiffly beaten egg \yhites add 1/16 teaspoon of salt and ^ cup of the peach sirup. Pour over the peaches and bake in a slow oven 30 minutes. Serve with custard sauce made from the egg yolks and the remainder of sirup from the peaches. PEACH SNOW— Line a wet mold with % cup (Vs can) of DEL MONTE Canned Sliced Peaches. Dissolve 1 envelope of softened gelatin in % cup of boil- ing water, add 3 tablespoons of sugar or Vs cup of com sirup, and 2 tablespoons of lemon juice and cool. Beat until foamy, and fold in 1 stiffly beaten egg white. Pour over the peaches and when firm turn out into serving dish. PEACH MELBA— Put one half of a DEL MONTE Canned Peach in the bot- tom of a sherbet glass, cover with vanilla ice cream, set the other half of a peach on top, cap with a tiny pyramid of ice cream and pour 2 tablespoons of peach sirup over each serving. FROZEN PEACHES— Boil % cup of sirup from DEL MONTE Canned Sliced Peaches, V2 cup of sugar or % cup of com sirup, and 1% cups of water for 8 minutes, add the juice of 2 oranges, cool, and freeze. When nearly done add % cup (% can) of the sliced peaches, pack, and allow to stand for at least 2 hours to ripen. PEACH CANAPE— Put 6 halves of DEL MONTE Canned Peaches on 6 rounds of stale cake, toasted, pour over the juice of 1 lemon, % cup of sirup from the peaches and sprinkle with nutmeg. PEACH COMPOTE— Drain and arrange % cup (Vs can) of DEL MONTE Canned Sliced Peaches in individual greased molds, pack with boiled rice
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