CHOCOLATE PEACHES
Ingredients: I large or small tin of poaches, 1 packet (pint) lemon jelly, 1 pint hot water, ■) pint chocolate custard, cream, sugar and vanilla. Method: Dissolve the jelly in the hot water and leave until cold. Strain the syrup from the peaches and arrange some of them in a dish with -the cut side upwards, leaving out two or three for the top. Pour the jelly over and leave it to set. Make the chocolate custard, either a powder or an egg custard will do, let it get almost cold, then stir it up and pour over the jelly. When thoroughly cold, cut the remaining peaches into quarters and arrange in a ring on the top. Whisk eomo cream until it stiffens, flavour and sweeten it to taste, and pile in the centre of the dish Serve with the peach syrup.
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https://paperspast.natlib.govt.nz/newspapers/MT19330828.2.7.17
Bibliographic details
Manawatu Times, Volume LIV, Issue 7246, 28 August 1933, Page 2
Word Count
143CHOCOLATE PEACHES Manawatu Times, Volume LIV, Issue 7246, 28 August 1933, Page 2
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