vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Peaches
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
BAKED PEACHES Plunge the peaches into boiling water to loosen the sldns. Remove the skins; cut the peaches in half, discarding the stones, and lay them, cut side up, in a shallow baking dish. Fill the cavities with butter and sugar, a few drops of lemon juice and a sprinkling of cinnamon or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.