Peach Snow

Ingredients

• 1 pint of fruit pulp
• Gelatine
• sugar
• lemon juice
• whites of the eggs

Method

1. 1

   Pulp the fruit and measure it, making it up to 1 pint with fruit juice if necessary.

2. 2

   Put the pulp, gelatine, sugar, and lemon juice into a saucepan and stir until dissolved.

3. 3

   Allow to cool.

4. 4

   Stiffly beat the egg whites and gradually add the peach mixture, whisking until light and spongy.

5. 5

   Heap in a glass dish and serve with peaches filled with whipped 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 33. The excerpt below is the record exactly as published.

whites of the eggs, and gradually add the peach mixture. Whisk together until light and spongy. Heap up roughly in a glass dish. Serve with peaches filled with whipped sweetened cream arranged round the dish. Note.—The Peach Snow may be poured into a border mould while the snow is soft enough to take the impression of the mould. Fill the centre with sliced peaches, and decorate with whipped cream. APPLES A LA BERCY. Six to eight persons 3 oz. COX’S INSTANT POWDERED GELATINE # pint stewed apples Juice of I orange Juice and rind of $ lemon About 5 ozs. sugar 2 whites of eggs 4 pint whipping cream 1 gill water Carmine Stew the apples with the lemon rind, water, and sugar to sweeten, and press them through a hair sieve. Measure $ pint 135. 136. RICH COLD SWEETS 63 of this purée. Dissolve the Gelatine in 1 gill of liquid made up of the orange and lemon juice

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