Baked and Steamed Peaches
From Principles of food preparation, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 5. The excerpt below is the record exactly as published.
Weigh the peaches before cooking, and steam and bake the same as tomatoes, allowing 5-10 m. less for each process. Compare raw, baked, and steamed peaches
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