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Canned Peach Dumplings
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Excellent made with fresh peaches.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.
CANNED PEACH DUMPLINGS. Katharine H. Peterson. Sift two cups flour, with four level teaspoons bak- ing powder and rub in three level tablespoons butter. Mix with milk to make a soft dough that can he handled and rolled out nearly as thin as for pies. Cut \ PUDDINGS 155 in squares and place the two halves of a canned peach in center, sprinkle with sugar
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