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… Continue reading