Peach Cobbler

Ingredients

• a pudding dish at least three and a half inches deep
• the richest and ripest peaches
• about two tablespoonfuls water
• a tablespoonful of butter cut in bits
• Cover with a layer of puff paste

Method

1. 1

   Line a pudding dish with a rich crust.

2. 2

   Peel enough ripe peaches to fill the dish, tearing them apart but leaving the pits in.

3. 3

   Sweeten abundantly, add water and butter.

4. 4

   Cover with puff paste, sealing it down carefully.

5. 5

   Bag and bake in a quick oven for forty-five minutes.

6. 6

   Dust with powdered sugar before serving.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 58. The excerpt below is the record exactly as published.

Peach Cobbler. — For this the richest and ripest peaches are none too good. Some variety of the yellow peach is usually chosen because of its superior richness. For its baking a pudding dish at least three and a half inches deep is chosen. This is lined with a rich crust, a STANDARD PAPER BAG COOKERY 127 square of the dough being taken from the bottom. Now peel enough ripe and luscious peaches to fill the dish, tearing them apart but leaving the pits in to impart their superior flavor. Sweeten abundantly, add about two tablespoonfuls water, and a tablespoonful of butter cut in bits. Cover with a layer of puff paste

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