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Dessert

Canned Peaches

A gelatin dessert made with canned peaches, gelatin, and water, chilled until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Canned Peaches

Ingredients

Directions

Prepare the gelatin

  1. Drain the juice from the can of peaches.

  2. Soak the gelatin in ½ pint of cold water for 2 hours.

  3. Add ½ pint of boiling water to the gelatin to dissolve it.

  4. Mix in the juice from the peaches and bring to a boil.

Set and serve

  1. Dip a mold in cold water, place the peaches inside, and pour the gelatin mixture over them.

  2. Refrigerate overnight until set.

  3. Serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gelatin
Sets the liquid into a firm, sliceable gel as it cools.
Peaches
Provide the main fruit flavour and sweetness, and sit suspended in the set gel.
Peach juice
Adds fruit flavour and sweetness to the liquid that the gelatin sets.

The step that matters

Soak the gelatin in cold water. Gelatin must hydrate in cold water before heating so its granules swell evenly. Adding it dry or to hot liquid can leave lumps and weaken the set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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