Peach Trifle

From 1913:

Soften one-third of a box of gelatin with one-third cup of cold water and dissolve in one-third cup of boiling water. Add one cup of sugar and when dissolved, the juice of one lemon and strain. When cool add a cup of fresh peaches put through the ricer. As it begins to harden add the stiffly beaten whites of three eggs and whip all the while till the mixture is white and frothy. Turn into a ring mold and serve with sweetened whipped cream in the center of mold.

It might be still finer if the center of the mold were filled with ice cream, plain vanilla, instead of with whipped cream, although the jelly itself should be good enough if eaten with plain sweet cream. I see the possibilities of this recipe with apples or other fruits, fresh or canned.