Peach Pyramid

Ingredients

• a dozen peaches
• one pound of white sugar
• the strained juice of three lemons
• an ounce of isinglass

Method

1. 1

   Cut peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels.

2. 2

   Make a clear boiling syrup of one pound of white sugar, and into it put the peaches and kernels; boil very gently for ten minutes, take out half the peaches, boil the rest for ten minutes longer.

3. 3

   Mix with the syrup left in the kettle the strained juice of three lemons and an ounce of isinglass dissolved in a little water and strained; boil up once, fill a mold half full of this syrup or jelly, let stand until ‘set,’ add part of the peaches and a little more jelly, and when this is ‘set,’ add the rest of the peaches, and fill up the mold with jelly.

As published

This recipe was extracted from Buckeye cookery (1892), page 90. The excerpt below is the record exactly as published.

PEACH PYRAMID. Cut a dozen peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels; make a clear boiling syrup of one pound of white sugar, and into it put the peaches and ker- nels; boil very gently for ten minutes, take out half the peaches, boil the rest for ten minutes longer, and take out all the peaches and kernels; mix with the syrup left in the kettle the strained juice of three lemons, and an ounce of isinglass

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