Pears or Peaches a la Carlton
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 49. The excerpt below is the record exactly as published.
PEARS OR PEACHES A LA CARLTON Take a very rich frangipan with plenty of butter and yolks of eggs. Flavour with vanilla, sugar, and maraschino. It should be very thick. Put this at the bottom of a silver compote bowl or souffle case, then place the pears or peaches, or any other large fruit, on the top of the frangipan. Then thicken the juice of the fruit with a little cornflour and colour it pink with a 159 THE DUDLEY RECIPES little Breton cochineal.
Cook this with the app: pantry check, scaling, and the assistant.