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Three Dainty Desserts contributor
Three Dainty Desserts By KATHERINE B. JOHNSON
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Three Dainty Desserts By KATHERINE B. JOHNSON
Editorial context
A gelatin-based molded dessert featuring sweetened peach pulp flavored with lemon zest and juice, folded with stiffly beaten egg whites to produce a light charlotte texture. The recipe specifies chilling in a wet mold on ice and suggests serving cold alongside whipped cream or the accompanying Custard Sauce.
Original
Peach Charlotte
Pare, quarter, and core one-half a dozen ripe peaches; bring three tablespoonfuls of water and half a cupful of sugar to a brisk boil, add the peaches, cook soft, and press through a colander. Soften one-third of a box of gelatine in same amount of cold water; boil three tablespoonfuls of granulated sugar, the grated rind of half a lemon, and one cup of water five minutes; add gelatine and stir until it is dissolved; add juice of half a large lemon and the peach pulp, beat smooth and set aside to cool. When it begins to stiffen beat in the stiffly beaten whites of three eggs, pour into a wet mold and set on ice for four hours to mold. Serve very cold with whipped cream or custard sauce.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 1/2 dozen peaches, pared, quartered, and cored
- 3 tablespoonfuls water
- 1/2 cupful sugar
- 1/3 box gelatine
- 1/3 box cold water
- 3 tablespoonfuls granulated sugar
- 1/2 lemon rind, grated
- 1 cup water
- 1/2 large lemon lemon juice, juiced
- 3 egg whites, stiffly beaten
- whipped cream, for serving
Directions
Pare, quarter, and core the ripe peaches. In a saucepan, bring three tablespoonfuls of water and half a cupful of sugar to a brisk boil, add the peaches, cook until soft, and pass through a colander to form a pulp.
Soften the gelatine in one-third of a box measure of cold water.
In another pan, boil three tablespoonfuls of granulated sugar, the grated lemon rind, and one cup of water for five minutes. Add the softened gelatine and stir until fully dissolved. Add the strained lemon juice and peach pulp; beat until smooth and set aside to cool.
When the mixture begins to stiffen, fold or beat in the stiffly beaten egg whites. Pour the mixture into a wet mold and chill on ice for four hours until set. Serve very cold with whipped cream or custard sauce.
Custard Sauce
Ingredients
- 2 cups milk, scalded
- 1/4 cup sugar
- 1/2 teaspoonful butter
- 1 pinch salt
- 1 tablespoonful cold milk
- 3 egg yolks, beaten
- 1 teaspoonful vanilla
- 3 egg whites, stiffly beaten
Directions
Bring the milk to scalding heat in a double boiler, then add the sugar, butter, and pinch of salt. Add one tablespoonful of cold milk to the beaten egg yolks, pour into the hot milk mixture, and stir constantly until it forms a smooth cream without boiling. Add the vanilla and fold in the stiffly beaten egg whites. Remove from the heat, stir well, and serve very cold.
- Item type
- recipe
- Yield
- Not stated
- Timing
- four hours
- Temperature
- Not stated
- Equipment
- colander; mold
Names & connections
Source context
publication context
Good Housekeeping Running Header
GOOD HOUSEKEEPING
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: GOOD HOUSEKEEPING
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