Peaches à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four whole eggs into a stewpan with the finely-chopped peel of a lemon and four ounces of castor sugar, whip together over boiling water till just warm, then take off and whip till cold and lik...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- whole eggs
- custard
- carmine
- sherry
- peaches
- cream
- brandy
- pistachio nuts
- sugar
- castor sugar
- lemon
- boiling water
- butter
- flour
- warm butter
- peach
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