PEACH FLUMMERY PIE

Flummeries were popular desserts in the 1890s.  Some featured sweetened flavored gelatin thus how this pie got it's name.

2 cups sliced fresh peaches
1 envelope unflavored gelatin
1/3 cup very hot water
dash of salt
1/2 cup heavy cream
3/4 cup sugar
1/4 cup cold water
1 tbs. lemon juice
2 egg whites
baked pie shell

Sprinkle the peaches with sugar and allow to stand 30 minutes.  Soften gelatin in the cold water; add the very hot water and stir until dissolved; cool. Mix the sugared fruit, dissolved gelatin, lemon juice and the salt.  Whip the cream until stiff.  Whip the egg whites until stiff.  Fold the egg whites and then the whipped cream into the fruit-gelatin mixture.  Turn mixture into the baked pie shell.  Chill until the filling sets; before serving garnish with extra fruit if desired.

file photo for reference only

1967 CHICKEN CACCIATORE

For those who don't know: Sauternes is a French dessert wine with a wonderfully sweet and luxurious taste. 


This is from a 1967 Cooking With HERBS and SPICES booklet put out by Better Homes and Gardens