Peach Cobbler

Ingredients

• 1 quart peaches
• 1 1/2 cups flour
• 1 cup water
• 1 teaspoon baking powder
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1/3 cup milk
• 2 eggs

Method

1. 1

   Wash and pare the peaches; cut them in halves and cook with one cup of sugar and the water until the peaches are tender.

2. 2

   Empty into a baking dish, reserving one half cup of syrup.

3. 3

   Sift the flour, salt and baking powder; add the remaining sugar and eggs, and mix thoroughly with the milk and the remaining syrup.

4. 4

   Pour the batter over the peaches and bake in a moderate oven for one half hour.

5. 5

   Serve hot, with or without sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.

1/2 teaspoon salt er Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream. 222 g'a"mSfof°Fo^ur PUDDINGS AND DESSERT3- BOILED INDIAN PUDDING 1 quart milk 2 tablespoons chopped suet 2 cups Indian meal 1/2 teaspoon salt 5 tablespoons molasses 1 cup seeded raisins 1 tablespoon flour Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup. The raisins may be omitted if desired. HUCKLEBERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sifted flour and bakmg powder. When thoroughly mixed add the huckle- berries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. BERRY PUDDING 1 quart bread crumbs 2 eggs 1 pint milk 1 quart berries Pinch of salt Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce. STEAMED FRUIT PUDDING 2 cups flour 1 egg 3 teaspoons baking powder 1 cup milk Pinch of salt 2 cups fruit Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boil- ing water and boil continuously for three hours. Serve with sugar and cream or with hard sauce. 223 PUDDINGS AND DESSERTS FamTol fo^u? PEACH COBBLER 1 quart peaches iVa cups flour 1 cup water 1 teaspoon baking powder 11/2 cups sugar Vi teaspoon salt 1/3 cup milk 2 eggs

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