Peach Cream No. 1

Ingredients

• two cupfuls of canned peaches
• one cupful of sugar
• one-half packet of gelatine
• whites of six eggs

Method

1. 1

   Smooth the peaches, rub them through a sieve, and cook for three minutes in a syrup made by boiling sugar.

2. 2

   Add prepared gelatine, stir to dissolve, cool in ice-water, then beat in the egg whites until it thickens.

3. 3

   Pour into a mold and cool for 2-3 hours before serving with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 226. The excerpt below is the record exactly as published.

two cupfuls of canned peaches, rub them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time. Place the pan containing the syrup and peaches into another of boiling water and add one-half packet of gelatine, prepared the same as in previous recipes, and stir for five min- utes to thoroughly dissolve the gelatine ; then take it from the fire, place in a pan of ice-water, beat until nearly cool and then add the well-frothed whites of six eggs. Beat this whole mixture until it commences to harden. Then pour into a mold, set away to cool and serve with cream and sugar. It should be placed on the ice to cool for two or three hours before serving. PEACH CREAM. No. 2. A QUART of fine peaches, pare and stone the fruit and cut in quarters. Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take the yolks and mix with half a cupful of granulated sugar and a pint of milk. Put the peaches into the mixture, place in a pudding-dish and bake until almost firm ; then put in the whites, mixing all thoroughly again, and bake a light brown. Eat ice cold. CUSTARDS, CREAMS AND DESSERTS. 335 ITALIAN CEEAM. Put two pints of cream into two bowls ; with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine ; then add the other pint of cream and stir the whole very hard ; boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half; then stir the mixture luke-warm into the other ingredients; put them in a glass dish to congeal. SNOW CREAM. Heat a quart of thick, sweet cream ; when ready to boil, stir into it quickly three tablespoonfuls of cornstarch flour, blended with some cold cream ; sweeten to taste and allow it to boil gently, stirring for two or three minutes ; add quickly the whites of six eggs, beaten to a stiff froth ; do not allow it to boil up more than once after adding the eggs ; flavor with lemon, vanilla, bitter almond or grated lemon peel ; lay the snow thus formed quickly in rocky heaps on silver or glass dishes, or in shapes. Iced, it will turn out well. If the recipe is closely followed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. It can be made the day before it is to be eaten; kept cold. MOCK ICE. Take about three tablespoonfuls of some good preserve ; rub it through a sieve with as much cream as will fill a quart mold ; dissolve three- quarters of an ounce of isinglass or gelatine in half a pint of water ; when almost cold, mix it well with the cream ; put it into a mold, set it in a cool place and turn out next day. PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe peaches ; place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven until the eggs have become a delicate brown, then remove, and, when cool enough, set the dish on ice, or in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool pour into a glass pitcher and serve with the meringue when ready to use. 336 CUSTAEDS, CEE AMS AND DESSEETS. APPLE FLOAT. One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them and let them stew until they look as if they would break ; then take them out and put the sugar into the same water ; let the syrup come to a boil, put in the apples and let them stew until done through and clear ; then take them out, slice into the syrup one large lemon and add an ounce of gelatine dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream. Or you may change the dish by making a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the eggs, flavor with lemon and place on the custard. Color in the oven. SYLLABUB. One quart of rich milk or cream, a cupful of wine, half a cupful of sugar ; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy. Orate nutmeg over it. CREAM FOR FRUIT. This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit. One cupful of sweet milk ; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoon- ful of cornstarch ; stir well together until very light and smooth, then add it to the boiling milk ; cook it until it thickens ; it must not boil. Set it aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer. STRAWBERRY SPONGE. One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar

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