Peach Cobblers of a Hundred Years Ago

Ingredients

• a quart of peaches
• one and one-half pints of sugar
• a generous tablespoonful of butter
• line a deep pie pan with paste

Method

1. 1

   Peel and stew peaches until nearly done; sweeten with sugar and boil longer, stirring often.

2. 2

   When cool, line a pie pan with paste and pour in peaches.

3. 3

   Cut butter in bits and strew over it, cover with a top crust, and bake.

4. 4

   Save some syrup and chopped peach to pour over the pie when done.

5. 5

   Serve with honey.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 116. The excerpt below is the record exactly as published.

PEACH COBBLEES OF A HUNDRED YEARS AGO. Peel and stew a quart of peaches until nearly done; sweeten with one and one-half pints of sugar and boil a little longer, stirring often. When almost cool line a deep pie pan with paste and pour in your peaches. Do not cut them off the pits, as the pit gives the pie a good flavor. Cut a generous tablespoonful of butter

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