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Peach Cream No. 1


Mash very smooth two cupfuls of canned peaches, run them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time. Place the pan containing the syrup and peaches into another of boiling water and add one-half packet of gelatine prepared the same as in previous recipes, and stir for five minutes to thoroughly dissolve the gelatine, then take it from the fire, place in a pan of ice-water, beat until nearly cool and then add the well-frothed whites of six eggs. Beat this whole mixture until it commences to harden. Then pour into a mold, set away to cool and serve with cream and sugar. It should be placed on the ice to cool for two or three hours before serving.


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The White House Cookbook (1887).

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