Photo: Irene Kredenets
Ingredients
- 1 gill of the juice
- 1 quarter tin of peaches empty the tin of peaches
Directions
1
1 oz. Cox’s instant powdered $ lb. loaf sugar gelatine Whipped cream
2
1 quarter tin of peaches
3
Empty the tin of peaches, choose the best peaches whole and good colour, lay them on a plate. Take 1 gill of the juice or syrup, dissolve the gelatine in it, put the sugar, juice of lemon and gelatine into a saucepan to dissolve the sugar. Don’t let it boil. Bruise the remainder of the peaches very fine in a bowl, mix the syrup with the pulp, and when cool, before it jellies, pour into a glass dish. When firm put the reserved peaches on it, and w-ith a bag and pipe fill them wdth w'hipped cream flavoured wdth vanilla. A pretty supper dish.
By Hamilton, Margaret ·
Recipe sourced from
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