Peach Mould

Ingredients

• 1/2 oz. COX’S INSTANT POWDERED GELATINE
• 1 tin peaches
• Juice of 1 lemon
• 4 to 5 gill whipping cream
• Sugar as required
• 4 pint of the chopped peaches

Method

1. 1

   Drain and chop the peaches finely.

2. 2

   Dissolve the gelatine in peach syrup made up with water if needed.

3. 3

   Stir this into the fruit, add lemon juice and sugar.

4. 4

   When cool, pour into a border mould.

5. 5

   When set, fill the centre with leftover peach pieces and top with sweetened cream.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

PEACH MOULD. Five to six persons + oz. COX’S INSTANT POWDERED GELATINE (short measure) 1 tin peaches Juice of 1 lemon Sugar as required 4 to ? gill whipping cream Vanilla Raspberry Sauce (Recipe No. 194) Drain the peaches from the syrup, and chop them finely. Measure 4 pint of the chopped peaches. Dissolve the Gelatine in 4 pint of the peach syrup made up to the quantity with water if required. Stir this into the fruit, and add the lemon juice with sugar to sweeten. When cool, pour into a border mould. Turn out when set. Fill the centre with any pieces of peach left over, and force the sweetened cream flavoured with vanilla on top. Pour a bright Raspberry Sauce round. Note.—The centre might be filled with Vanilla Ice Cream (Recipe No. 154). FRANGIPANI TART. Five persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE 14 tablespoonfuls hot water 4 pint milk Yolks of 2 eggs 1 tablespoonful cocoanut Rind and juice of $ lemon I oz. citron peel I oz. glacé cherries 1 tablespoonful sherry Sugar to taste 4 ratafia biscuits crushed 1 tablespoonful cake crumbs $ gill whipping cream Tart Case of short crust (see Recipe No. 118) Infuse the cocoanut and lemon rind in the milk, pour into the beaten yolks, return to fire, and stir till thickened. Strain into a basin. Chop the fruits, soak them in the sherry with the biscuits and cake crumbs, and add all to the custard. Add the Gelatine dissolved in the hot water. Sweeten to taste. Stir in a little lemon juice. When beginning to set, pour into the Pastry Case. When set, decorate with whipped cream and a few cherries. The Frangipani Custard may be used also as a filling for cakes. 64 137. 138. 139. COX'S MANUAL OF GELATINE COOKERY PINEAPPLE IN GRAPE FRUIT SHELLS. Six persons Lemon Jelly (Recipe No. 1) 1 tin of pineapple 3 grape fruit Sugar to sweeten 1 gill cream Pistachio nuts Cut the pineapple into small pieces. Cut the grape fruit in neat halves, and carefully scoop out the pulp, leaving it in medium sized pieces. Mix the fruit. To 1 pint of this fruit, add sugar to sweeten, and 4 pint of cool Lemon Jelly. When beginning to set, fill the grape fruit shells. Decorate with whipped cream, or chopped jelly, pieces of the fruit, and chopped pistachio nuts. CARAMEL RICE MOULD. Six to eight persons 1 oz. COX’S INSTANT POWDERED GELATINE

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