Peaches à la Crème.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the finely-chopped peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
three ounces of rice flour that has been passed through a sieve and just warmed in the oven
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
castor sugar and fine flour mixed together in equal quantities ↝ Sugars, granulated [Sweets]
castor sugar and fine flour mixed together in equal quantities ↝ Flour, semolina, fine [Cereal Grains and Pasta]

Instructions (7)

Put four whole eggs into a stewpan with the finely-chopped peel of a lemon and four ounces of castor sugar.
Whip together over boiling water till just warm.
Take off and whip till cold and like thick cream.
Mix into it by degrees three ounces of rice flour that has been passed through a sieve and just warmed in the oven.
Butter some peach tins with warm butter.
Dust them over with castor sugar and fine flour mixed together in equal quantities.
Put the mixture prepared...

Original Text

Peaches à la Crème.
(Pêches à la Crème.)
Put four whole eggs into a stewpan with the finely-chopped peel of a lemon and four ounces of castor sugar, whip together over boiling water till just warm, then take off and whip till cold and like thick cream, and mix into it by degrees three ounces of rice flour that has been passed through a sieve and just warmed in the oven; butter some peach tins with warm butter, and dust them over with castor sugar and fine flour mixed together in equal quantities, put the mixture prepared

Notes

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