The recipe 'Moonshine' from a cookbook published in 1890 and written by Frances Willey caught my attention with the first sentence - "This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice cream." If I were to recreate it, I'd use a cooked meringue rather than just whipped egg whites, for food safety reasons, use fresh mashed and sweetened peaches, and while the dessert doesn't contain alcohol, I'd drizzle the dessert with a favorite liqueur or my own ratafia.
This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice cream. Beat the whites of six eggs in a broad plate to a very stiff froth; then add, gradually, six tablespoons of powdered sugar, beaten for not less than thirty minutes, and then beat in, after being cut into tiny pieces; one-half cup of preserved peaches; or you can use one cup of jelly. In serving, pour into each saucer some rich cream, sweetened and flavored with vanilla, and on the cream, place a liberal portion of moonshine. This quantity is sufficient amount for eight or ten persons.