1800s Cooking Tips and Recipes
Moonshine This dessert combines a pretty appearance with palatable flavor, and is a good substitute for ice cream. Beat the white of six eggs in a broad plate to a very stiff froth, then add gradually six tablespoons of powdered sugar, beating for not less than thirty minutes; then best in about one heaping tablespoon of preserved peaches cut in tiny bits (soft, ripe, fresh fruit is better if you can get it, or some use one cup of jelly). Set on ice until cooled. In serving; pour in each saucer some rich cream, sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for eight persons.
The Willimantic Chronicle, Willimantic, Connecticut, July 26, 1882
Moonshine This dessert combines a pretty appearance with palatable flavor, and is a good substitute for ice cream. Beat the white of six eggs in a broad plate to a very stiff froth, then add gradually six tablespoons of powdered sugar, beating for not less than thirty minutes; then best in about one heaping tablespoon of preserved peaches cut in tiny bits (soft, ripe, fresh fruit is better if you can get it, or some use one cup of jelly). Set on ice until cooled. In serving; pour in each saucer some rich cream, sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for eight persons.
The Willimantic Chronicle, Willimantic, Connecticut, July 26, 1882
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