Peach Meringue Pudding

Ingredients

• Three dozen ripe peaches
• one and a third cupfuls of granulated sugar
• six tablespoonfuls of powdered sugar
• one quart of milk
• three teaspoonfuls of corn-starch
• six eggs
• one pint of water
• half a teaspoonful of salt
• one-fourth of a teaspoonful of almond extract
• five tablespoonfuls of powdered sugar

Method

1. 1

   Boil sugar and water, then simmer peaches in batches.

2. 2

   Boil syrup until thick.

3. 3

   Prepare sauce with beaten yolks, milk, and corn-starch.

4. 4

   Pour over peaches, cover with meringue, and bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 132. The excerpt below is the record exactly as published.

Peach Meringue Pudding. Three dozen ripe peaches, one and a third cupfuls of granulated sugar, six table-spoonfuls of powdered sugar, one quart of milk, three teaspoonfuls of corn-starch, six eggs. Put one cupful of the granulated sugar and one pint of water on to boil. Peel and quarter the peaches. When the sugar and water begins to boil, put in one-third of the peaches, and simmer eight minutes. Take them up, and put in another third. Continue this until all the fruit is done. Boil the syrup until it becomes thick. Pour over the peaches and set away to cool. Separate the whites and PIES AND PUDDINGS. 271 yolks of the six eggs, and put the whites in the ice chest. Beat together the yolks and one -third of a cupful of sugar. Put a pint and a half of milk in the double boiler. Mix three teaspoonfuls of corn-starch with half a pint of cold milk, and when the other milk is boiling, stir this into it. Stir for three minutes ; then put on the cover and cook three minutes longer. Pour the boiling mixture gradually on the beaten eggs and sugar. Return to the boiler and cook four minutes, stirring all the while. Take from the fire, add half a teaspoonful of salt, and set away to cool. This is the sauce. Twenty minutes before serving heap the peaches in the centre of a shallow dish. Beat the whites of the eggs to a stiff froth, and gradually beat in five table -spoonfuls of powdered sugar. Cover the peaches with this. Place a board in the oven, put the dish on it, and cook until a light brown. Season the sauce with one-fourth of a teaspoonful of almond extract

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