A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Pare and quarter (removing stones) a quart of sound, ripe peaches
place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table
Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs
Stand the dish in the oven until the eggs have become a delicate brown, then remove
when cool enough, set the dish on ice, or in a very cool place
Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep the eggs from curdling
When cool pour into a glass pitcher and serve with the meringue when ready to use
Modern guidance to help you succeed with this vintage recipe
The meringue topping works through protein denaturation: egg whites contain proteins that unfold when whipped, trapping air bubbles to create foam. When baked, these proteins coagulate and set, creating a stable, golden crust. The custard sauce relies on gentle heat to thicken the egg yolks without scrambling—the proteins coagulate at 160-180°F, creating a smooth, creamy texture through controlled coagulation. Chilling the meringue-topped fruit after baking allows the peaches to release their juices while the meringue remains crisp on top.
The custard sauce can be made up to 2 days ahead and stored covered in the refrigerator. The peach meringue is best assembled and baked within 2-3 hours of serving—prepare the peaches and whip the whites separately, then assemble and bake 30-45 minutes before serving for optimal texture.
Store the baked peach meringue covered loosely in the refrigerator for up to 24 hours, though the meringue will gradually soften and weep. Store the custard sauce separately in an airtight container in the refrigerator for up to 3 days. Stir the custard before serving; do not reheat. The meringue should not be reheated as it will collapse.
AI-generated tips from Chef Cecil's culinary database
The custard sauce can be made up to 2 days ahead and stored covered in the refrigerator. The peach meringue is best assembled and baked within 2-3 hours of serving—prepare the peaches and whip the whites separately, then assemble and bake 30-45 minutes before serving for optimal texture.
Store the baked peach meringue covered loosely in the refrigerator for up to 24 hours, though the meringue will gradually soften and weep. Store the custard sauce separately in an airtight container in the refrigerator for up to 3 days. Stir the custard before serving; do not reheat. The meringue should not be reheated as it will collapse.
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