Peach Fluff

Ingredients

• Peaches, canned or stewed, 1 quart.
• Sugar, 1/2 cup.
• Egg whites, 4.
• Corn-starch, 3 tablespoons.

Method

1. 1

   Drain the juice from the peaches, add the sugar, and bring to a boil; thicken with the corn-starch braided in a little cold water.

2. 2

   Allow to cool, and add the peaches after they have been forced through a fine colander.

3. 3

   Next fold in the stiffly beaten whites of the eggs.

4. 4

   Serve in glass, with a teaspoonful of red jelly on top of each dish.

5. 5

   Other fruits may be used instead of peaches.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 50. The excerpt below is the record exactly as published.

PEACH FLUFF Peaches, canned or stewed, 1 quart. Sugar, 1/2 cup. Egg whites, 4. Corn-starch, 3 tablespoons.

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