Flummeries were popular desserts in the 1890s. Some featured sweetened flavored gelatins, thus how this pie got its 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.
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
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