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Delaware Peach Pudding

A pastry bottom, peach pudding filling, and meringue on top. 1 quart of ripe peach pulp. 4 ounces of butter. 2 ounces of corn starch. 1/2 pound of sugar. A dozen peach kernels pounded small. 8 yolks of eggs. 1 small cup of cream, 1/2 cup of peach brandy (optional.) Take ripe peeled peaches and mash with the back of a spoon enough to make a heaping quart. Set it to stew in a bright saucepan with the butter and peach kernels in it; mix the starch and sugar together dry, stir them into the peach, and in about 2 minutes remove the mixture from the fire. Beat in the yolks and cream and brandy. Line two shallow milk-pans with common pie paste, pour in the pudding to be about 1 1/2 inches deep. Bake 20 minutes Meringue over with the 8 whites beaten and 6 ounces of sugar. Canned peaches will do if drained from their juice. When stirred over the fire with butter good peaches turn creamy yellow and remain so.