Peaches with Cream of Barley

Ingredients

• 1/2 cup of cream of barley
• 2 cups of boiling, salted water
• 1/2 cup (1/2 can) of drained DEL MONTE Canned Sliced Peaches

Method

1. 1

   Make mush of cream of barley and boiling water, add peaches just before serving, and serve with syrup or cream.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 112. The excerpt below is the record exactly as published.

1^/2 cups (% can) of drained DEL MONTE Canned Sliced Peaches in a greased baking dish. To 3 stiffly beaten egg \yhites add 1/16 teaspoon of salt and ^ cup of the peach sirup. Pour over the peaches and bake in a slow oven 30 minutes. Serve with custard sauce made from the egg yolks and the remainder of sirup from the peaches. PEACH SNOW— Line a wet mold with % cup (Vs can) of DEL MONTE Canned Sliced Peaches. Dissolve 1 envelope of softened gelatin in % cup of boil- ing water, add 3 tablespoons of sugar or Vs cup of com sirup, and 2 tablespoons of lemon juice and cool. Beat until foamy, and fold in 1 stiffly beaten egg white. Pour over the peaches and when firm turn out into serving dish. PEACH MELBA— Put one half of a DEL MONTE Canned Peach in the bot- tom of a sherbet glass, cover with vanilla ice cream, set the other half of a peach on top, cap with a tiny pyramid of ice cream and pour 2 tablespoons of peach sirup over each serving. FROZEN PEACHES— Boil % cup of sirup from DEL MONTE Canned Sliced Peaches, V2 cup of sugar or % cup of com sirup, and 1% cups of water for 8 minutes, add the juice of 2 oranges, cool, and freeze. When nearly done add % cup (% can) of the sliced peaches, pack, and allow to stand for at least 2 hours to ripen. PEACH CANAPE— Put 6 halves of DEL MONTE Canned Peaches on 6 rounds of stale cake, toasted, pour over the juice of 1 lemon, % cup of sirup from the peaches and sprinkle with nutmeg. PEACH COMPOTE— Drain and arrange % cup (Vs can) of DEL MONTE Canned Sliced Peaches in individual greased molds, pack with boiled rice, cover, and steam 15 minutes. Turn out of molds and serve with hot sirup from the peaches. PllACH JELLY — Dissolve 1 envelope of softened gelatin in 1^^ cups of boil- ing water, add the sirup from 1 can of DEL MONTE Canned Peaches and the juice of 1 orange. Pour into wet mold and set aside until firm. PEACH OMELET— Beat 5 egg yolks until light, add % cup of sirup from DEL MONTE Canned Sliced Peaches and fold in 5 stiffly beaten egg whites. Melt 1 tablespoon of fat in a frying pan and tip the pan so that it is thoroughly greased. Pour in the omelet mixture and bake. Spread one-half with DEL MONTE Canned Sliced Peaches, drained, and fold like an omelet. Turn out on a platter, garnish with more of the peaches and' serve immediately. PEACHES WITH CREAM OF BARLEY— Make a mush of V2 cup of cream of barley and 2 cups of boiling, salted water

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