Peach Dumplings

Ingredients

• one pint of flour
• two tablespoons of butter
• a scant half teaspoon of baking powder
• sufficient sweet milk to mix to a soft dough
• three halves, or one whole one

Method

1. 1

   Prepare a biscuit crust with one pint of flour, two tablespoons of butter, a scant half teaspoon of baking powder and sufficient sweet milk to mix to a soft dough.

2. 2

   Roll out one-half an inch thick, and cut into four-inch squares.

3. 3

   Pare the peaches and in the center of each square place three halves, or one whole one; gather and pinch together the edges of the dough.

4. 4

   Place the dumplings close together in a well-greased pan; pour over them one-quarter of a cup of cold water; cover closely; put in a hot oven; at the end of one-half hour uncover; let brown for fifteen minutes.

5. 5

   Serve with hard sauce, into which has been whipped a few spoonfuls of the pulped fruit.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 117. The excerpt below is the record exactly as published.

PEACH DUMPLINGS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Prepare a biscuit crust with one pint of flour, two tablespoons of butter, a scant half tea- spoon of baking powder and sufficient sweet milk to mix to a soft dough. Roll out one- half an inch thick, and cut into four-inch squares. Pare the peaches and in the center of each square place three halves, or one whole one

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