Ingredients
- One pint cream
- One cup of sugar
- One pint of milk
- One quart of peach pulp
Directions
- Rub the peaches through a sieve to produce a pulp.
- Add a small amount of the sugar and set aside.
- Place the cream and milk over the fire to allow them to come exactly to the boiling point.
- Remove and stir in the remainder of sugar and set aside to cool.
- Add the peach pulp and freeze.
—Mrs. G. M. Quarles
Source — New Orleans Cook Book
Prepared by Davon Harris
Prepared by Davon Harris
Louisiana Anthology
July 16, 2019
July 16, 2019
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