Swiss Peach Meringue
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 84. The excerpt below is the record exactly as published.
half a preserved peach or apricoti or take a round slice of pineapple. Place a cherry in the centre, or use fresh ripe berries of any kind, putting them in symmetrically. On top of the fruit fill more jelly which is almost ready to set. Place on ice to get firm. 72 PAUL RICHARD S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. To unmold: dip the mold in hot water a second, tnrn over on dish, and serve in a border o{ whip- ped cream. 640.— SWISS PEACH MERINGUE. Line a dome-shaped jelly mold with a pink colored marschino jelly, then place half a pre- served peach in the bottom and fill some more of the jelly over the fruit, and set cold to become firm. Prepare the Charlotte Russe Cream No. 601
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