Peaches Parisienne
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.
PEACHES PARISIENNE PUT some fresh or tinned peaches which have been halved at the bottom of a souffle case. Pour over them some blackberry jelly which has been dis- solved and mixed with some liqueur or brandy. Then put a layer of peeled walnuts (not too many), then another layer of peaches, and so on until the dish is full. Put the dish into an ice pan without salt for four hours. Whip some thick cream
Cook this with the app: pantry check, scaling, and the assistant.