Peach Custard Pudding

Ingredients

• large peaches
• three beaten eggs
• a cup of flour
• a cup of sugar
• any chopped fruit, as apples or citron
• adding also nuts if liked

Method

1. 1

   Prepare peaches by removing tops and pits.

2. 2

   Fill hollows with chopped fruit and nuts, sprinkle with sugar and spices.

3. 3

   Make custard and pour over peaches, bake or chill.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 30. The excerpt below is the record exactly as published.

a cup of sugar, and two teaspoons of sago, till tender and the sago clear. Rub through a sieve then return to the sauce- pan; add half as much claret.as there is juice just before serving. PEACH AND PRUNE SOUP See Prune Soup No.2. PEACH SOUP No. 2 (Cold) Pare, stone, and chop peaches. Sprinkle over them sugar in quantity desired and let stand an hour. To a pint of juice add one-third pint of claret; place in a jug and cover with ice one hour. Serve with shaved ice in glasses, THE PEACH AND APRICOT 69 BAKED PEACHES Pare and place the whole fruit in baking-dish, using sugar generously if the fruit is tart. Add a few bits of butter and half a pint of hot water; sprinkle with chopped nuts and bake till tender. Serve cold. STEWED PEACHES See stewed apples and pears. PEACH SHORT CAKE Make and serveas for strawberry shortcake, slicing peaches rather fine, or pulping, and letting stand with sugar over them for an hour before using. PEACH SUET PUDDING OR_PONE Wash, then dry a pint of dried peaches and dredge with flour. Heata quart of milk and mix with a pint of Orleans molasses, then let cool. Add to this one-fourth pound chopped suet and four eggs beaten light, a teaspoon each of ginger and cinnamon, and a pinch of nutmeg. Add yellow Indian meal to make a thick batter and into this stir the peaches. Place in pudding cloth dipped in hot water then dredged with flour, leaving room to swell. Boil hard for five hours. (See Apple Pone.) Serve with hard sauce. This, like plum pudding, may be made the day before using. DUTCH PEACH CAKE Make as for German Apple Cake—No. 1, No. 2, No. 3. DUTCH FRUIT MOONS (With Peaches) Make a dough as for sweet shortcake, adding two eggs, or make with sponge. Roll out the dough half an inch thick and cut with large biscuit cutter. Drop on each a yo FRUIT RECIPES spoonful of peach jam or chopped, fresh peaches, and fold over, forming half circles or ‘‘half moons.”’ Pinch edges together and bake well. Any fruit may be substituted for peaches. PEACH FRITTERS Pare and halve peaches, sprinkle with sugar, and roll in powdered macaroons (or fine, stale cake crumbs) before placing in the frying kettle. When brown drain, roll in sugar, sprinkle with a few drops of maraschino, and serve oi PEACH TART No. 1 Line a pie pan or baking-dish (bottom and sides or sides only) with a sweet, short biscuit dough and bake well. When brown fill with uncooked, sliced peaches; place lattice strips of the paste across the top and bake in a quick oven till the strips are brown. PEACH TART No. 2 Line dish as above, baking brown; fill with peach sauce or the uncooked pulp; finish with the lattice work and brown quickly. PEACH TART No. 3 Make as above, either method, substituting meringue or whipped cream for the lattice strips. PEACH TARTLETS Line (and bake) little tart shells; fill with peach mar- malade. PEACH COBBLER Peel ripe peaches, halve them, and fill a deep earthen baking-dish with them, leaving in a few of the pits to give flavour. Half fill the dish with ice water, sprinklesugar over the peaches, then place over them a sheet of light but thick THE PEACH AND APRICOT aX pastry. Pinch this down around the edge, slash the cen- tre crosswise, and prick well. Bake till brown, then serve hot or cold with cream. PEACH PIE With the old-fashioned pie the crust should be first partly baked, as for tarts, then the sliced fruit placed in it, a sprinkling of sugar, flour, and butter added, and the top cover put on, slashed, and the whole well baked. Tarts or cobbler are preferable. PEACH PAN DOWDY, OR PEACH SPIDER PIE Pare and slice the peaches and fill baking-dish (no under crust), sprinkling with sugar, butter,and cinnamon. Cover as for cobbler and bake slowly. When browned remove the crust whole. Place half the peaches on a platter; over them the crust upside down, then the rest of the fruit. Serve with cream. PEACH PUDDING Over a dish of pared, whole peaches sprinkle a cup and a half of sugar and let stand an hour. Drain off the juice and add to it a pint of sweet milk, four well beaten eggs, three-fourths cup of sugar,a tablespoon of butter, melted and rubbed smooth with half a cup of flour, and a little of the milk; add a pinch of salt. Pour over the peaches and bake till brown. This may also be made by first baking the peaches with a pint of water, draining off the juice and using as above. PEACH CUSTARD PUDDING Use large peaches, pare, and remove a slice across the tops; take pits out without breaking fruit; fill hollows with 72 FRUIT RECIPES any chopped fruit, as apples or citron, angelica or raisins, adding also nuts if liked. Sprinkle with sugar and a little cinnamon or nutmeg. Make a custard with three beaten eggs and a cup each of flour and sugar. Pour this over the peaches and bake; or, cook the custard; cool; pour over the peaches and serve chilled. PEACH PUDDING STEAMED Mix well a cup of flour

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