Peaches and Cream Sandwiches

Ingredients

• Bake a sponge cake about 1% inches thick
• 1 qt. vanilla ice cream
• 4 large ripe peaches

Method

1. 1

   Split cake lengthwise.

2. 2

   Fit 2 strips waxed paper into tray—1 lengthwise, 1 crosswise.

3. 3

   Spread ice cream evenly over bottom cake layer in tray.

4. 4

   Add top cake slice.

5. 5

   Place in freezing compartment of refrigerator, control at coldest setting.

6. 6

   Chill 3 hours.

7. 7

   Slice peaches and sweeten to taste for topping.

8. 8

   Lift frozen sandwich out of tray by waxed paper tabs; slice in 6 servings.

9. 9

   Top with sweetened peach slices and more ice cream.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 28. The excerpt below is the record exactly as published.

PEACHES AND CREAM SANDWICHES Bake a sponge cake about 1% inches thick and cut the size of re- frigerator tray. Split cake lengthwise. Fit 2 strips waxed paper into tray—l lengthwise, 1 crosswise. Let ends ex- tend beyond edge of tray as tabs to lift out the ice cream sandwich. Spread 1 qt. vanilla ice cream evenly over bot- tom cake layer in tray. Work quickly so ice cream won’t melt, Add top cake slice. Place in freezing com- partment of refrigerator, control at coldest setting. Chill 3 hours. Slice 4 large ripe peaches

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