6 sponge cakes
Jam
Chopped nuts
Peaches, preserved or stewed
Sweetened whipped cream

Have ready six sponge cakes, tall and round, like tarts, coop out the centers, and roll the outsides in jam, then in chopped nuts.

Fill with a half a peach, preserved or stewed, free from juice, on top of a layer of sweetened whipped cream.

Serve cold, for afternoon tea or dessert.

The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. It was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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