Peach Dumplings
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 21. The excerpt below is the record exactly as published.
PEACH DUMPLINGS. MRS. FITZGERALD. One pint flour. Two teaspoonfuls baking powder. ie i i a DESSERTS 93 Pinch of salt. One tablespoonful soft butter. One tablespoonful lard. Mix well together, add enough milk to make a soft batter, roll out about as thick as biscuit dough, cut into squares large enough to wrap a whole peach (pared) in each square, put in porcelain pan. Syrup: One pint boiling water, two cups sugar, butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.