Peach Dumpling
From Six little cooks, 1910
Can be made with other fruits like apples, cherries, or blackberries.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 55. The excerpt below is the record exactly as published.
peach dumpling." " Oh, good! I didn't know we had any peaches." " I think the fact has been carefully concealed from you because the peaches are not ripe enough to eat raw ; they are rather hard and green, but they will do very well for a pie or pudding." AUNT JANE'S COOKING GLASS. 165 No. 154 — PEAOH DUMPLING. Make a paste by any of the above recipes; roll it out to half an inch thickness, pile as many cut-up peaches on it as you think the paste will cover, mixing through them a tablespoonful of coffee sugar; gather the edges of the paste carefully together, so as to make the dumpling as nearly as possible a round ball ; tie it in a well-floured cloth wrung out of hot water; turn a plate upside down in the kettle to prevent the cloth from sticking to it; plunge the dumpling into boiling water
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Cook this with the app: pantry check, scaling, and the assistant.