Peaches and Cream

Ingredients

• Peel soft ripe peaches
• thick with sugar
• sweet, rich cream

Method

1. 1

   Peel and quarter peaches, layer with sugar, chill, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 110. The excerpt below is the record exactly as published.

PEACHES AND CREAM. Peel and slice ripe peaches, perfectly fresh and sound. When sliced mix with cream and sugar to taste ; freeze. BISCUIT GLACE A LA CHARLES DICKENS. One pint of sj^rup (32 deg.), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream and a little chocolate water-ice, made with half a pmt of syrup and four ounces of the best chocolate smoothly mixed and frozen ready. FANCY DISHES. 207 Mix syrup, yolks, peach pulps, noyeau and a few drops of vanilla ; whip high ; mix with the whipped cream and set in ice for one hour and a half in brick-shaped moulds ; then turn out (if very firm) and cut in slices an inch thick and coat them all over, or on top and sides, with the chocolate ice, smoothing with a knife dipped in cold water. Serve in paper cases. —Catherine Owen. MELANGE GLACE. Take the juice and grated rind of four oranges, the juice and grated rind of four lemons, four bananas broken in pieces, being careful not to use a knife about the bananas, and mix with a liquid made of two quarts of water, very hot; four cups of sugar or more, as the taste may demand, one-half box of Cox' gelatine ; all the ingredients of the liquid brought to a boil on the stove. Set on the ice until thoroughly chilled, and then freeze. When about half frozen add one quart of sweet cream, whipped to a stiff froth with the whites of six fresh eggs. Then freeze till very hard, pack in ice and leave for several hours to ripen. Some regard the addition of grated pineapple a great addition. Other fruits may be added or substi- tuted. The juice of ripe raspberries that have stood in sugar for several hours is a great addition. Of course, when you use the raspberry juice you must decrease the amount of the water by the amount of juice used, the addition of the cream and eggs is entirely optional, some preferring the " melange" without it. Be careful to use only earthen vessels in the preparation of this dainty. — Mrs. Judge Halley, Newton, Illinois. JELLIED FRUITS. Take one box of Cox' gelatine ; dissolve in hot water ; add four lem- ons, sugar to taste. One can of fruit sweetened to taste and heated through. When thoroughly mixed, put the mixture on the stove and allow to stay there about five minutes, stirring with a steady motion all the time. Put in a pretty mould and set aside to congeal. When ice-cold dip the mould in boiling hot water and turn out on a flat dish. This makes a delicious dessert served with whipped cream. — Mrs. Judge Halley, Newton., Illinois. 208 TWENTIETH CENTURY HOME COOK BOOK. BANANA SALAD. Select some fine ripe bananas and slice them lengthwise the thickness ol a silver dollar ; lay in a dish and sprinkle with powdered sugar. Have ready some thick creain, which must be whipped to a froth. Pour over the bananas one pint of sherry wine and then the whipped cream. Set on the ice and allow it to remain for several hours. This is dehcious. — Mrs. jfohn Fletcher. FRIED PLANTAINS. Peel and slice the plantains, sprinkle with sugar and fry in very hot but- ter. When served, sprinkle a little more sugar over them. BAKED PLANTAINS. Peel and put in a baking dish, either whole or cut in squares, then sprinkle with sugar, cinnamon, and add a large lump of butter. Put in the stove and bake, basting several times while cooking, to prevent being dry. —Mrs. P. F. Pescud. RATAFIAS. Blanch two ounces each of bitter and sweet almonds, put the almonds into a mortar with half pound of lump sugar, pound until fine and pass it through a wire sieve, then add the whites of five eggs, mixing on*^ at a time. Continue to pound and mix with the pestle until it is formed into a stiff paste ; then drop this paste on white letter paper about the size of a dollar (each drop) at equal distances from each other, put slips of blanched almonds on each drop, dust with white sugar and bake until they are browned throughout. PETITS CHOUX. Put in a stewpan over the fire two ounces of fine white sugar, six ounces of fresh butter, half stick of vanilla, little salt, and half a pint of water ; as it begins to boil stir into it three tablespoons of sifted flour \ stir it con- stantly until it forms a tough paste ; remove from the fire and stir into it seven eggs, one at a time, mixing them well with the paste. Lay upon a buttered sheet the paste in pieces about the size of an English walnut, &^<g FANCY DISHES. 209 them over and dust with white sugar. Bake in a moderate oven, and when cold open the top of each and fill it with jam or marmalade. Put on the lid and serve upon a napkin. WATERMELON FOR TEA. Take a fine ripe watermelon, put it on ice until it becomes very cold ; cut the melon, removing the seeds, then cut into fancy shapes pieces suffi- cient in size for one mouthful. Place the melon into glass dish, sprinkling a little fine sugar over the first layer, then another layer of the fruit, then sugar, and so on until you fill the dish. Sprinkle sugar on top, return to refrigerator. Dish and eat as any other kind of fruit. Delightful. Melons. — Melons are much nicer if kept on ice until time for serving. A bright red watermelon looks very pretty if cut through the middle cross- wise, in points. Cut a piece off each end so as to stand level on the platter. Cantaloupe melons should have the seeds removed before sending to the table. Cut the melon in half, and place a piece of ice on each piece. PEACHES AND CREAM. Peel soft ripe peaches, quarter the fruit; put a layer of peaches in dish, then sprinkle thick with sugar, alternate in this way until the desired quan- tity is prepared. Sprinkle a very heavy coat of fine sugar on top of fruit; set the dish on ice an hour or two before using ; serve in small dishes and and eat with sweet, rich cream

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