Peach Cream Ice

Ingredients

• twelve ripe peaches
• six ounces of loaf sugar
• half a pint of water
• three-quarters of an ounce of gelatine
• a pint of whipped cream
• three or four drops of prepared cochineal

Method

1. 1

   Divide peaches, blanch kernels, and cook with syrup until reduced to pulp.

2. 2

   Press through a sieve, add dissolved gelatine, whipped cream, and cochineal.

3. 3

   Pour into a mould and freeze until firm.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1115. The excerpt below is the record exactly as published.

twelve ripe peaches into halves, blanch the kernels, and put them, with the fruit, into a stcwpan, with a syrup, made by boiling six ounces of loaf sugar in half a pint of water until the sugar is dis- solved. Stir the contents of the saucepan over the fire until the fruit is reduced to pulp, then press it through a hair sieve into a basin. Add three-quarters of an oimce of gelatine, dissolved in haU" a pint of water, a pint of whipped cream, and three or four di-ops of prepared cochineal. Put the cream into an ice-mould that has a cover, and when it begins to thicken PEA ( 520 ) PEA stir it well. When it is quite thick put on the cover, and spread some butter over the opening, so that no water may get into it. Let the ice and saltpetre he at least three inches thick around the mould. When quite firm the peach ice is ready for serving. Time to freeze, three hours. Probable cost, 2s. 6d. per pint, with peaches 2d. each. Sufficient for nearly three pints of ice. Peach Cream Ice (another way). — Boil a dozen ripe peaches in syrup, and rub them through a sieve, as directed in the last recipe. Mix with the pulp a custard, made of half a pint of milk, the yolks of six eggs, and three ounces of sugar. Add two or three drops of cochineal to impart a pink tinge to the prepara- tion, and freeze as directed in the preceding recipe. Time, three or four hours to freeze. Probable cost, Is. 6d. per pint, with peaches 2d. each. Sufficient for a quart of ice. Peach Fritters. — Make a smooth batter as follows : — Mix half a pound of flour and a small pinch of salt with two table-spoonfuls of oil, or one ounce of dissolved butter, and the well-beaten yolks of two eggs. Add very gradually half a pint of tepid water, and beat the mixture with the back of a wooden spoon until it is smooth and thick. Put it aside for an hour or two, and twenty minutes before it is used add the whites of the eggs, which have been beaten to a firm froth. Skin, halve, and stone a dozen ripe peaches, dip them into the batter, and fry in boiling fat until they are crisp and lightly coloured. Drain them well, and serve piled on a dish, with a little whipped cream round them. If preferred, the cream may be omitted, and the fritters S3rved on a napkin, with powdered sugar strewn thickly over them. Time to fry the fritters, eight or ten minutes ; to drain them, five minutes. Probable cost, 2s. 6d. Sufficient for eight or ten persons. Peach Jam or Marmalade. — Take the peaches when quite ripe ; skin, stone, and divide them into quarters, put these into a preserving-pan, and stir the ftruit over the fire until it is quite soft. Rub the pulp through a coarse sieve, beat it well until no lumps remain, weigh it, and mix with it an equal weight of powdered loaf sugar and a fourth part of the kernels, blanched and bruised. Boil the mixture for a quarter of an hour, stirring and skimming constantly. Pour the jam into jars, cover these in the usual way, and store in a cool, dry place. Time, about half an hour to reduce the peaches to pulp ; a quarter of an hour to boil them with the sugar. Pro- bable cost, uncertain. Peach Jelly. — Peel, divide, and stone a dozen ripe peaches, and boil them and the bruised kernels for a quarter of an hour, in a thin syrup, made of ten ounces of sugar and half a pint of water

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