Peach Omelet
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 113. The excerpt below is the record exactly as published.
cup of sirup from DEL MONTE Canned Sliced Peaches, V2 cup of sugar or % cup of com sirup, and 1% cups of water for 8 minutes, add the juice of 2 oranges, cool, and freeze. When nearly done add % cup (% can) of the sliced peaches, pack, and allow to stand for at least 2 hours to ripen. PEACH CANAPE— Put 6 halves of DEL MONTE Canned Peaches on 6 rounds of stale cake, toasted, pour over the juice of 1 lemon, % cup of sirup from the peaches and sprinkle with nutmeg. PEACH COMPOTE— Drain and arrange % cup (Vs can) of DEL MONTE Canned Sliced Peaches in individual greased molds, pack with boiled rice, cover, and steam 15 minutes. Turn out of molds and serve with hot sirup from the peaches. PllACH JELLY — Dissolve 1 envelope of softened gelatin in 1^^ cups of boil- ing water, add the sirup from 1 can of DEL MONTE Canned Peaches and the juice of 1 orange. Pour into wet mold and set aside until firm. PEACH OMELET— Beat 5 egg yolks until light, add % cup of sirup from DEL MONTE Canned Sliced Peaches and fold in 5 stiffly beaten egg whites. Melt 1 tablespoon of fat
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Cook this with the app: pantry check, scaling, and the assistant.