Tuesday, July 5, 2011

A Taste of History: Recipe of the Week #4

All recipes featured in A Taste of History are taken from Modern Cookery, In All Its Branches edited by Mrs. S. J. Hale, 1852 from the collections of The National Society of The Colonial Dames of America in the State of Illinois housed at Clarke House Museum.

Still Life With Peaches, Grapes, and Insect by Theodor Mattenheimer, 1834.

Peach Salad
Pare* and slice half a dozen fine ripe peaches, arrange them in a dish, strew them with pounded sugar*, and pour over them two or three glasses of champagne*: other wine may be used but this is best. Persons who prefer brandy can substitute it for wine. The quantity of sugar must be proportioned to the sweetness of the fruit.

Modern Conversions
*pare = peel
*pounded sugar = confectioner's/ powdered sugar
*sparkling grape juice may be substituted for champagne for the temperant or youthful

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