peach-water

-- Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice flour as will make the whole of a good consistence, sweeten and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or a pint basin, taken out the spice.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

Do not let it boil; stir the whole time one way; then season with a large spoonful of peach-water, and two teaspoonfuls of brandy or

A Poetical Cook-Book Maria J. Moss

The purser was the shadow of a man, very regular in his accounts, fond of peach-water, playing the flute, of going on shore, receiving his necessary money and taking all imaginable care of number one.

A Sailor of King George Frederick Hoffman

Then strain it into a pint and a half of cream; sweeten it, and add a little peach-water, to give the flavour of almonds.

The Lady's Country Companion: or, How to Enjoy a Country Life Rationally Jane 1845

Rice flummery, which is a very nice side dish, is made by mixing a quarter of a pound of ground rice with a little cold milk, and then adding a pint of new milk which has been boiled, with a stick of cinnamon and a bit of lemon-peel; flavour it with sugar and a teaspoonful of peach-water.

The Lady's Country Companion: or, How to Enjoy a Country Life Rationally Jane 1845

For the custard, beat very light the yolk only of eight eggs, and then stir them gradually into a pint of rich cream, adding three ounces of powdered white sugar, a grated nutmeg, and ratafia, peach-water, or essence of lemon, to your taste.

Directions for Cookery, in its Various Branches Eliza Leslie 1822

You may flavour the mixture (_after_ it is boiled and strained) with rose-water or peach-water, stirred in at the last.

Directions for Cookery, in its Various Branches Eliza Leslie 1822

Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water, or any other flavor you may prefer, pour into little cups and, when cold, serve.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette