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Pain de Peches


No. 1.

Make a jelly of peaches the same as rule given for strawberries; color it with a little carmine, giving it a delicate pink shade; garnish the mold with blanched almonds and angelica, and fill it with the jellied peach-pulp.

No. 2.

Cut peaches in quarters or halves, and arrange them in a double mold with blanched almonds to look like the pits; fill the center with peach Bavarian.


The Century Cook Book (1901).


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