For Cream
Half a pint of Peach Purée.
Half a pint of Whipped Cream.
Two ounces of Castor Sugar.
One gill of Peach Syrup.
One ounce of Gelatine (light weight).
One teaspoonful of Lemon Juice.
A few drops of Cochineal.
One teaspoonful of Kirsch.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Half a pint of Peach Purée.
Half a pint of Whipped Cream.
Two ounces of Castor Sugar.
One gill of Peach Syrup.
One ounce of Gelatine (light weight).
One teaspoonful of Lemon Juice.
A few drops of Cochineal.
One teaspoonful of Kirsch.