Dutch Peach Cake

Name: Dutch Peach Cake
Ingredients: 1 quart flour; 2 tablespoons butter; y teaspoon salt; 2 teaspoons Royal Baking Powder; sufficient cold milk to mix; some peaches pared and quartered

From Royal baker and pastry cook, 1913

Apples may be used in the same way.

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

Nutrition per serving

1840Calories

55 gProtein

390 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories1840 kcal

Protein55 g

Carbohydrates390 g

Fiber0 g

Sugars0 g

Total Fat29 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium1879 mg

Potassium688 mg

Calcium753 mg

Iron29 mg

Magnesium138 mg

Phosphorus1427 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 35. The excerpt below is the record exactly as published.

Dutch Peach Cake. — Make a soft biscuit- dough with 1 quart flour, 2 tablespoons but¬ ter, y teaspoon salt, 2 teaspoons Royal Bak¬ ing Powder, and sufficient cold milk to mix. Roll out % inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated su¬ gar and bake in a quick oven. Cut in squares while hot. Apples may be used in same way. Triangles. — Prepare dough as for cinna¬ mon buns. Roll out, cut in strips, then in 3- comered pieces. Brush each with white of egg, press in center y lump sugar, surround with seeded raisins, and bake in hot oven. ROYAL BAKING POWDER IS ABSOLUTELY PURE 20 THE ROYAL BAKER AND PASTRY COOK Coffee Cake. — Mix through sieve 1 pint flour, A teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add A cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot. Tea Cakes. — 3 cups flour, 1A teaspoons Royal Baking Powder, A teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon caraway-seeds, milk to mix to soft biscuit- dough. Roll out A inch thick, cut in circles, and bake in flat pan in hot oven. Strudel Cakes. — Mix 1 quart flour, 1 tea¬ spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder

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Cook this with the app: pantry check, scaling, and the assistant.