Peach Sponge

Ingredients

• One pint of canned peaches
• half a package of gelatine
• the whites of five eggs
• one scant cupful of sugar
• one and a half cupfuls of water

Method

1. 1

   Soak the gelatine for two hours in half a cupful of the water.

2. 2

   Boil the cupful of water and the sugar for fifteen minutes.

3. 3

   Mash the peaches fine, rub through a sieve, and put in the syrup.

4. 4

   Cook five minutes, stirring all the time.

5. 5

   Place the saucepan in another of boiling water and add the gelatine.

6. 6

   Stir for five or eight minutes to dissolve the gelatine; then place the saucepan in a dish of ice water and beat the syrup until it begins to cool.

7. 7

   Add the whites of the eggs and beat until the mixture begins to harden.

8. 8

   When it will just pour, turn it into the mould and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 140. The excerpt below is the record exactly as published.

Peach Sponge. One pint of canned peaches, half a package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupfuls of water

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