Iced Peaches Stuffed with Nuts

Ingredients

• Co'nt? 2 good sized peaches
• fill with a mixture made of 34 c each walnuts
• and almonds chopped fine
• 34 c powdered sugar
• i t lemon juice
• i T grape juice

Method

1. 1

   Cover peaches with boiling water, let stand, then chill.

2. 2

   Cut in two, remove stones, and fill with nut mixture.

3. 3

   Cover with waxed paper and chill until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 210. The excerpt below is the record exactly as published.

ICED PEACHES STUFFED WITH NUTS Baked Codfish in Cream Soak I pound salt codfish over night; in the morning drain, cover with boiling, water, and parboil 20 m. In a saucepan melt 2 T butter, add 2 T flour, and when well blended add slowly 2 c milk. Cook, stirring constantly, until the mixture thickens, then remove from the fire. Drain the codfish, put in a baking dish, cover with the sauce just made, and bake in a slow oven until tender, about ^ h. In this case soak codfish all day, cooking it at night for dinner. Sliced Tomatoes Cover 3 medium sized tomatoes with boiling water, let stand a few minutes, drain, and with the tips of the fingers slip ofif the skins. Set away in a cold place and when thor- oughly chilled cut into slices with a sharp knife, about i^t inch thick. Arrange on salad plates and serve either with oil and vinegar, salad dressing, or vinegar and sugar, as desired. String Beans Wash 3 pt beans thoroughly, break ofif the ends, at the same time drawing them down the side of the bean to remove all "strings." Break into inch lengths, cover with boiling water, boil a few minutes, drain, again cover with boiling water, and cook until tender, from 20 to 60 m, depending upon the age of the beans. Drain, reserve 2 c, add i t salt, 2 T butter to the rest, and shake over the fire until the butter is melted, then serve. Iced Peaches Stuffed with Nuts Co"'?r 2 good sized peaches with boiling water. Let stand JULY MENUS 379 a few m and slip off the skins. Then thoroughly chill. When cold, cut in two, remove the stones, and fill with a mixture made of 34 c each walnuts and almonds chopped fine, to which 34 c powdered sugar, i t lemon juice, and i T grape juice

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