Peach Dumplings

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1 cup dry flour
• 4 eggs
• 1/2 cup flour
• 1/2 teaspoon Royal Baking Powder

Method

1. 1

   Bring water and butter to a boil; quickly stir in flour until it draws away from the sides of the pan.

2. 2

   Cool, then work in eggs and additional flour to make a soft dough.

3. 3

   Pat out, place a pared peach on each, cover with dough, place in greased pan, brush with milk, and bake for 30 minutes in moderate oven.

4. 4

   Serve with clear sauce.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 44. The excerpt below is the record exactly as published.

14 teaspoons Royal Baking Powder, a tablespoon fresh butter, 14 pound flour. Bring milk to a boil, stir in farina, and boil till well done, continually stirring. After cooling, stir in the melted butter and eggs previously^ beaten up, and last add flour siftM with baking powder and salt. Drop with ta- blespoon into boiling water, well salted ; boil about 15 minutes till they rise ; take out with skimmer and serve with fruit sauce. Peach Dumplings. — Proceed as directed for apple dumplings, 1. Peach Dumplings, 2. — Bring 1 cup water, 2 tablespoons butter, to boiling point ; turn in quickly 1 cup dry flour ; stir till mixture draws away from sides of pan. Take from fire and cool. Work in 4 eggs

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