Peach Cream Ice (another way). — Boil
a dozen ripe peaches in syrup, and rub them
through a sieve, as directed in the last recipe.
Mix with the pulp a custard, made of half a
pint of milk, the yolks of six eggs, and three
ounces of sugar. Add two or three drops of
cochineal to impart a pink tinge to the prepara-
tion, and freeze as directed in the preceding
recipe. Time, three or four hours to freeze.
Probable cost, Is. 6d. per pint, with peaches
2d. each. Sufficient for a quart of ice.
Peach Fritters. — Make a smooth batter
as follows : — Mix half a pound of flour and a
small pinch of salt with two table-spoonfuls of
oil, or one ounce of dissolved butter, and the
well-beaten yolks of two eggs. Add very
gradually half a pint of tepid water, and beat
the mixture with the back of a wooden spoon
until it is smooth and thick. Put it aside for
an hour or two, and twenty minutes before
it is used add the whites of the eggs, which
have been beaten to a firm froth. Skin, halve,
and stone a dozen ripe peaches, dip them into
the batter, and fry in boiling fat until they
are crisp and lightly coloured. Drain them
well, and serve piled on a dish, with a little
whipped cream round them. If preferred,
the cream may be omitted, and the fritters
S3rved on a napkin, with powdered sugar strewn
thickly over them. Time to fry the fritters,
eight or ten minutes ; to drain them, five
minutes. Probable cost, 2s. 6d. Sufficient for
eight or ten persons.
Peach Jam or Marmalade. — Take
the peaches when quite ripe ; skin, stone, and
divide them into quarters, put these into a
preserving-pan, and stir the ftruit over the fire
until it is quite soft. Rub the pulp through
a coarse sieve, beat it well until no lumps
remain, weigh it, and mix with it an equal
weight of powdered loaf sugar and a fourth
part of the kernels, blanched and bruised. Boil
the mixture for a quarter of an hour, stirring
and skimming constantly. Pour the jam
into jars, cover these in the usual way, and
store in a cool, dry place. Time, about half
an hour to reduce the peaches to pulp ; a quarter
of an hour to boil them with the sugar. Pro-
bable cost, uncertain.
Peach Jelly. — Peel, divide, and stone a
dozen ripe peaches, and boil them and the
bruised kernels for a quarter of an hour, in a
thin syrup, made of ten ounces of sugar and
half a pint of water✪ Peach Cream Ice. Flavour the syrup with
the grated rind and strained juice of four
lemons, strain it through a jelly-bag, and add
to it an ounce of dissolved isinglass or gelatine.
Pour it into a mould, which should be set upon
ice imtil the jelly is sufficiently stiff to turn
out. The fruit from which this jelly is made
may be served as a compote, with a little red
currant- juice added to the syrup. Time, a
quarter of an hour to simmer the fruit. Pro-
bable cost, 2s. a pint. Sufficient for a quart
mould.
Page 1116 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peach Cream Ice (another way). — Boil a dozen ripe peaches in syrup, and rub them through a sieve, as directed in the last recipe. Mix with the pulp a custard, made of half a pint of milk, the yolks of six eggs, and three ounces of sugar. Add two or three drops of cochineal to impart a pink tinge to the preparation, and freeze as directed in the preceding recipe. Time, three or four hours to freeze. Probable cost, Is. 6d. per pint, with peaches 2d. each. Sufficient for a quart of ice.
Peach Fritters. — Make a smooth batter as follows : — Mix half a pound of flour and a small pinch of salt with two table-spoonfuls of oil, or one ounce of dissolved butter, and the well-beaten yolks of two eggs. Add very gradually half a pint of tepid water, and beat the mixture with the back of a wooden spoon until it is smooth and thick. Put it aside for an hour or two, and twenty minutes before it is used add the whites of the eggs, which have been beaten to a firm froth. Skin, halve, and stone a dozen ripe peaches, dip them into the batter, and fry in boiling fat until they are crisp and lightly coloured. Drain them well, and serve piled on a dish, with a little whipped cream round them. If preferred, the cream may be omitted, and the fritters served on a napkin, with powdered sugar strewn thickly over them. Time to fry the fritters, eight or ten minutes ; to drain them, five minutes. Probable cost, 2s. 6d. Sufficient for eight or ten persons.
Peach Jam or Marmalade. — Take the peaches when quite ripe ; skin, stone, and divide them into quarters, put these into a preserving-pan, and stir the ftruit over the fire until it is quite soft. Rub the pulp through a coarse sieve, beat it well until no lumps remain, weigh it, and mix with it an equal weight of powdered loaf sugar and a fourth part of the kernels, blanched and bruised. Boil the mixture for a quarter of an hour, stirring and skimming constantly. Pour the jam into jars, cover these in the usual way, and store in a cool, dry place. Time, about half an hour to reduce the peaches to pulp ; a quarter of an hour to boil them with the sugar. Probable cost, uncertain.
Peach Jelly. — Peel, divide, and stone a dozen ripe peaches, and boil them and the bruised kernels for a quarter of an hour, in a thin syrup, made of ten ounces of sugar and half a pint of water. Flavour the syrup with the grated rind and strained juice of four lemons, strain it through a jelly-bag, and add to it an ounce of dissolved isinglass or gelatine. Pour it into a mould, which should be set upon ice until the jelly is sufficiently stiff to turn out. The fruit from which this jelly is made
may be served as a compote, with a little red currant- juice added to the syrup. Time, a quarter of an hour to simmer the fruit. Probable cost, 2s. a pint. Sufficient for a quart mould.
Records on this page
Peach Cream IcePeach FrittersPeach Jam or MarmaladePeach Jelly