Swiss Peach Custard
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 18. The excerpt below is the record exactly as published.
riss Peach Custard. Line a well.buttered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg custard and cover with the custard ; set in the oven to bake. Beat the whites of % eggs with a little lemon- juice and pulverized sugar
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