Title: Preserved Peaches in Cream - England, 1738
Categories: Dessert Fruit English
Yield: 2 Servings

1	c	(1/2 lb) sliced preserved peaches (See recipe)
1/2	c	(1/4 pint) of the thick syrup of the peaches
2	c	(1 pint) thick cream

: Drain the peaches from their syrup. Measure 1/4 pint (1/2 cup) of the syrup and mix it with the cream. Fold in the sliced peaches. Serve in glass bowls. From the original:

Sweetmeat Cream: Take some good Cream, and slice some preserved Peaches into it; or Apricots, or Plumbs; sweeten the Cream with fine Sugar, or with Syrup the Fruit was preserv'd in; mix these well together, and serve it cold in China Basons. _The Housekeeper's Pocket Book_, 1738 Reprinted and updated in _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-19-97 (21:15) The Once And Future Legend (1) Cooking

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