Preserved Peaches and Apricots

Ingredients

• Take a tin of preserved fruit
• Dissolve enough gelatine
• rather more than 2 oz. of this
• a quart of liquid from the tin

Method

1. 1

   Strain off liquid.

2. 2

   Dissolve enough gelatine (by boiling gelatine in a little sweetened water) to make a fairly firm jelly when cold.

3. 3

   Add a few drops of cochineal.

4. 4

   Put rather more than 2 oz. of this to a quart of liquid from the tin.

5. 5

   Pour into mould, and drop peaches in, and either turn out whole or place in spoonfuls in glass dish with a little whipped cream.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 135. The excerpt below is the record exactly as published.

Preserved Peaches and Apricots. Take a tin of pre.served fruit and strain off liq\iid. Dissolve enough gelatine (by boiling gelatine in a little sweetened water) to make a fairly firm jelly when cold. Add a few drops of cochineal. Put rather more than 2 oz. of this to a quart of liquid from the tin

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