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PEACH CREAM. No. 1.

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PEACH CREAM. No. 1.

A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It should be placed on the ice to cool for two or three hours before serving. Serve with cream and sugar.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

two cupfuls of canned peaches
one cupful of sugar
one-half packet of gelatine
whites of six eggs

Original Instructions

1
Mash very smooth two cupfuls of canned peaches, rub them through a sieve
2
cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time
3

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PEACH CREAM. No. 1. | Chef Cecil | Chef Cecil

UpdatedLast updated5 months ago

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

4

stir for five minutes to thoroughly dissolve the gelatine

5

then take it from the fire, place in a pan of ice-water, beat until nearly cool

6

add the well-frothed whites of six eggs

7

Beat this whole mixture until it commences to harden

8

Then pour into a mould, set away to cool and serve with cream and sugar

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Heating the peach puree with sugar creates an invert sugar syrup that prevents crystallization and adds smoothness. Dissolving gelatin in hot liquid ensures complete hydration of its protein strands, which then form a network when cooled that traps air bubbles from the egg whites. Beating the mixture over ice water during cooling allows the gelatin to partially set while incorporating air, creating a stable foam structure that holds its shape when molded.

Make Ahead

This dessert can be made up to 2 days ahead. Keep covered in the refrigerator until ready to unmold and serve. The texture actually improves with longer chilling time as the gelatin fully sets and flavors meld.

Storage

Store covered in the refrigerator for up to 3 days. Once unmolded, the dessert should be served within 2 hours as the foam structure will begin to weep and lose volume at room temperature. Do not freeze as this will break the gelatin structure.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

This dessert can be made up to 2 days ahead. Keep covered in the refrigerator until ready to unmold and serve. The texture actually improves with longer chilling time as the gelatin fully sets and flavors meld.

Storage

Store covered in the refrigerator for up to 3 days. Once unmolded, the dessert should be served within 2 hours as the foam structure will begin to weep and lose volume at room temperature. Do not freeze as this will break the gelatin structure.

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