CookEat Recipe
Peach Shortcake
No1677 square shortcake with twelve fresh peaches and maraschino replacing strawberries. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2016. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Parent strawberry sugar/rum/kirsch are replaced by printed peach sugar/maraschino, not added in a second fruit batch; chill and disclose alcohol, validate egg-rich cake 74°C. Limites : Peach flesh mass, juice/cream yield, cake thickness and photographed fruit layer unknown.
Method
Steps
Step 1
From the embedded No1677 cake and No337 cream inputs, replace only the strawberry fruit mixture with No2016 peaches. Make No337 whipped cream ONCE: put its thick cream in a clean bowl over broken ice and a little cold water; whip slowly then faster to a firm froth. Add its sugar and vanilla while whipping for two minutes; remove separated watery liquid and refrigerate promptly. Beat the No1677 FOUR eggs and four ounces sugar for twelve-minute guide over controlled heat; fold in flour, vanilla, baking powder and melted butter. Bake in a buttered-paper-lined TEN-INCH SQUARE pan about twenty minutes until safe 74°C centre; cool and split horizontally. Measure HALF PINT FINISHED whipped cream rather than inferring this from starting cream.
Step 2
Peel twelve ripe peaches, remove stones and cut quarter-inch slices; combine with ONE tablespoon powdered sugar and TWO tablespoons maraschino, keep chilled.
Step 3
Use the already baked/split ten-inch square cake and HALF PINT measured FINISHED No337 cream if actual yield permits: one third below fruit, all peaches/marinade, top cake, six cut pieces and remaining cream atop. Chill and serve.
Step 4
Preparation information: Broken ice and a little cold water for the single No337 whipping bath; external medium, not food — amount not specified.
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