Peach Snow

Ingredients

• Half a box of gelatine
• one pint of preserved peaches
• the juice of one lemon
• half a cupful of cold water
• a cupful of boiling water
• the whites of three eggs
• the yolks of three eggs
• one pint of milk
• three tablespoonfuls of sugar
• Flavor with vanilla

Method

1. 1

   Soak the gelatine in cold water for 10 minutes; dissolve in boiling water.

2. 2

   Strain peaches and syrup, then mix with gelatine and lemon juice.

3. 3

   Cool until beginning to stiffen, then beat in egg whites.

4. 4

   Pour into a cold water-dipped mould and chill until serving.

5. 5

   Prepare a custard with yolks, milk, and sugar, flavored with vanilla to serve around the dish.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 240. The excerpt below is the record exactly as published.

Peach Snow. — Half a box of gel- atine, one pint of preserved peaches, the juice of one lemon. Soak the gelatine ten minutes in half a cupful of cold water ; dissolve in a cupful of boiling water. Rub the peaches and all the syrup in them through a fine strainer. Strain the gelatine and the lemon into the peaches after straining them. Put on the ice until well cooled and beginning to stiffen, but be very sure that it does not stiffen too much. Then beat in thoroughly the whites of three eggs. Put into a mould which you have first dipped into cold water, and put away on the ice until you wish to serve it. Have ready a rich custard, to pour around it in the dish after it is taken out of the mould. Use for the custard the yolks of three eggs, one pint of milk, and three table- spoonfuls of sugar. Flavor with vanilla

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