Peach Snow

Ingredients

• 1 oz. COX’S INSTANT POWDERED GELATINE
• I quart tin peaches
• Juice of 1 lemon
• 4 lb. granulated sugar
• Whites of 3 eggs

Method

1. 1

   Drain the peaches, and lay some aside for garnishing.

2. 2

   Pulp the rest of the fruit, and measure the pulp, making it up to 1.5 pints with the fruit juice if necessary.

3. 3

   Put the fruit pulp, Gelatine, sugar, and lemon juice into a saucepan, and stir till the Gelatine and sugar dissolve.

4. 4

   Pour into a basin, and allow to cool.

5. 5

   Stiffly beat the whites of the eggs, and gradually add the peach mixture.

6. 6

   Whisk together until light and spongy.

7. 7

   Heap up roughly in a glass dish.

8. 8

   Serve with peaches filled with whipped sweetened cream arranged round the dish.

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.

PEACH SNOW. Eight persons 1 oz. COX’S INSTANT POWDERED GELATINE I quart tin peaches Juice of 1 lemon 4 lb. granulated sugar Whites of 3 eggs

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