Peach Pudding

Ingredients

• sufficient whole peaches
• 1 well-beaten egg
• 1 cupful of milk
• a pinch of salt
• 2 scant cupfuls of flour
• 1 teaspoonful of baking powder
• 2 tablespoonfuls of melted butter

Method

1. 1

   Pare peaches and cover the bottom of a buttered deep dish.

2. 2

   Prepare batter and pour over peaches.

3. 3

   Bake in a moderate oven for about forty minutes.

4. 4

   Serve with sweetened cream or sauce.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 35. The excerpt below is the record exactly as published.

Peach Pudding. Pare sufficient whole peaches to cover the bottom of a buttered deep dish. Prepare a batter with i well-beaten egg, i cupful of milk, a pinch of salt, 2 scant cupfuls of flour, I teaspoonful of baking powder and 2 table- spoonfuls of melted butter. Pour this over the peaches and bake in a moderate oven for 126 August about forty minutes. Serve with sweetened cream or a liquid sauce. 13, — Berry Roly-poly. Prepare a dough with i pint of flour, J^ of a teaspoonful of salt, i teaspoonful of sugar, I teaspoonful of baking powder, 2 ta- blespoonfuls of butter and sufficient sweet milk to mix to a soft dough. Roll out in a long sheet not quite an inch thick. Cover with the washed berries and sprinkle with sugar, according to their acidity. If very juicy dust over also a large teaspoonful of flour, then roll up like a jelly roll, pinching the ends well together. Lay on a greased plate, steam for thirty-five or forty minutes, then place in a hot oven just long enough to color slightly. Serve with it either a hard or a liquid sauce. 14. — Eggs in Tomato Cases. Eggs in tomato cases are a good and tasty lunch dish. Scoop out the centres of as many large firm tomatoes as there are persons to be served. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vin- egar), salt and pepper, dropping in carefully 126 August a TSLW egg and ^ of a teaspoonful of butter. Place in a baking-pan in a hot oven until the eggs are set and serve very hot. 15. — Peach Mousse. Rub through a sieve enough mellow peaches to measure 1}^ cupfuls. Soak ^ of a box of gelatine in ^ of a cupful of cold water, stand over hot water until dissolved, then add to the peaches with i cupful of sugar and I teaspoonful of lemon juice. Stir occasion- ally until quite thick, add i pint of cream which has been whipped to a solid froth and turn lightly through until set. Pack in a mold, cover and bind the seam with a strip of buttered muslin and pack in ice and salt for three hours. i6, — Toad-in-the-Hole. Toad-in-the-Hole is the unmelodious name for an English meat pudding. Lean beef is used and it should be gently simmered in a little water until tender, then cut into inch squares, well-seasoned and placed in a pud- ding-dish. Over this is potu-ed a thick bat- ter made of i cupful of flour, >^ of a tea- spoonful of salt, I teaspoonful of baking pow- 127 August. der, I beaten egg, ^ of a cupful of milk and I tablespoonful of melted butter.

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