Peaches in Syrup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Clarifying the syrup with egg white improves the dish.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 177. The excerpt below is the record exactly as published.
peaches in syrup made of crystallised fruit, and having filled the hollow centre of the entremet with whipped cream, stick a feather of green angelica on the summit, decorate the base of the peaches with preserved cherry, raspberry, strawberry, or currant jelly, pour some maraschino over the crust and round the base and serve.” This is evidently a very deli- cious sweet, but perhaps not altogether adapted for families with limited incomes. PEACHES, CRYSTALLISED.— Crystal- lised peaches are always a favourite form of preserved fruits, and are an essential part of any dish composed of mixed crystallised fruits, which dish should always be arranged with an eye to colour. The best contrasts will be the dark greengages or crystallised almonds. In arranging these fruits on the dish pile them up in pyramid form, and use preserved cherries
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Cook this with the app: pantry check, scaling, and the assistant.