Crusts with Peaches (Croute aux Peches)
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 213. The excerpt below is the record exactly as published.
Crusts with peaches (croute aux peches). Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan, THE HOTEL ST. FRANCIS COOK BOOK 287 and roast in the oven ; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser
Cook this with the app: pantry check, scaling, and the assistant.