Peach Cup

Ingredients

• eight large, soft, ripe peaches
• the yolks of two eggs
• half a cupful of milk
• a tablespoonful of butter, melted
• half a teaspoonful of salt
• one cupful and a half of flour
• dust with granulated sugar

Method

1. 1

   Pare and halve peaches.

2. 2

   Mash remaining halves, mix with egg yolks, milk, butter, salt, and flour.

3. 3

   Fold in beaten egg whites.

4. 4

   Layer batter in custard cups, add peach halves, cover with batter, dust with sugar, and bake for twenty minutes.

5. 5

   Serve hot with hard sauce or cream.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 28. The excerpt below is the record exactly as published.

PEACH CUP Pare eight large, soft, ripe peaches; cut them in halves. Put aside twelve halves and mash the remaining quantity; add to them the yolks of two eggs, half a cupful of milk, a table- spoonful of butter, melted, half a teaspoonful of salt, and one cupful and a half of flour that has been sifted with a rounding teaspoonful of baking powder ; beat for a moment, and fold in the well- beaten whites. Put a layer of the batter in the bottom of custard-cups, put on top of each half a peach, cover with two tablespoonfuls of batter, dust with granulated sugar

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