Peach Cobbler

Ingredients

• Line a baking dish or pan, about three and one-half inches deep, with a rich pastry
• fill the dish to the brim with peaches
• Sugar generously
• leave in about six or eight of the peach pits
• Cover the peaches with an unbroken upper crust of pastry
• Bake in a slow oven until nearly brown

Method

1. 1

   Seal the crust tightly along the sides, bake until nearly brown, sprinkle with powdered sugar, and finish browning.

2. 2

   A cobbler containing a quart of peaches should bake for about one hour.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 15. The excerpt below is the record exactly as published.

PEACH COBBLER One of my favorite dishes is peach cobbler. I am told that it originated in the south, but its fame has spread far beyond the limits of the Mason and Dixon line. It is made in this way : Line a baking dish or pan, about three and one-half inches deep, with a rich pastry. There must be no break in the pastry. Then fill the dish to the brim with peaches — ripe, luscious ones, that have been pared and broken — not cut — in half. Sugar generously, and leave in about six or eight of the peach pits — ^they give a certain flavor that only peach pits may impart. Cover the peaches with an unbroken upper crust of pastry ; seal it tightly along the sides, so that none of the juices or aromas may escape. Bake in a slow oven until nearly brown

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