Peaches in Custard
From Harper's cook book encyclopædia, 1902
Serves 5
Best with fresh peaches.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 108. The excerpt below is the record exactly as published.
Peaches in Custard. — Select large, ripe, freestone peaches. Peel them carefully. Open each just far enough to enable you to extract the stone and to slip into its place a maraschino cherry. Have ready a custard made by cooking together in a double boiler three cupfuls of milk and four table - spoonfuls of sugar until the milk is scalding hot and the sugar entirely dissolved, and then adding slowly the separately beaten yolks and whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.