Peach Pudding

Ingredients

• 2 cups water
• 1 pt sweet milk
• 3 or 4 well-beaten eggs
• 1 cup sugar
• 1 tablesp melted butter
• 1 cup flour
• 1 teasp baking powder
• a little salt

Method

1. 1

   Fill a pudding dish with whole peeled peaches, pour over water, cover, and bake until tender.

2. 2

   Drain juice, cool, and mix with remaining ingredients.

3. 3

   Pour batter over peaches and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 70. The excerpt below is the record exactly as published.

teasp baking powder, i/4 cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar, 111 112 FARM AND HOME COOK BOOK and a little salt. Pour in a shallow, buttered pudding dish, cut apples in small pieces and press into top of batter, sprinkle over with sugar and cinnamon, and bake about 30 minutes. Serve with cream and sugar. — [Mrs. E. E. S., Pa. Apple Slump Pare, quarter and core about ^^ doz tart apples, and place them in a shallow buttered granite pudding dish. Pour over them 1 scant cup water, add the grated rind and juice of 1 lemon, 1 cup sugar, and butter the size of a small egg. Place in a hot oven and then make a rich cream biscuit crust. Cut in small rounds with a tin box about size of a 50-cent piece, or if you have no such cutter handy, pinch off little pieces of the dough, flatten with the hands, and lay these little biscuits over the apples, closely together, but not overlapping. Cover the pudding dish, and when the pudding is nearly done, remove the cover to brown the biscuits. Serve hot with cream or any perf erred sauce. — [Mrs. K. C, Mo. Baked Apple Roll Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking pow- der, 2 tablesp butter, and 1 pt milk. Roll out about i/4 inch thick, and spread with chopped apples. Roll up and pinch the ends together to prevent the juice from running out. Place in a baking pan with V2 cup butter, 2 cups sugar and 3 cups water. Bake about 1 V2 hours. This will make its own sauce. —[Mrs. D. H. H., Ida. Boiled Apple Roll Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and 1 teasp soda, mixed with sour milk enough to make a dough that will roll. Roll about i/4 inch thick, cover well with finely sliced apples, sprinkle with sugar and a little nutmeg or cin- namon, and roll up, carefully pinching the ends together ta prevent the escape of juice. Put this roll in a well floured bag, and boil out one hour. The water must be boiling when the pudding is put in, and must continue to boil without interrup- tion until the pudding is done. Any other fruit may be substi- tuted for apples. Serve with any preferred sauce. — [Mrs. R. T. B., N. C. Baked Brown Betty Grate some dry bread quite fine and pare and core apples and chop fine. Butter a baking dish, put in a layer of bread crumbs, then a layer of apples, sprinkle with sugar, and a lit- tle nutmeg or cinnamon, dot with bits of butter, and alternate THE CUTHBERT RED RASPBERRY. ORANGE AND LEMON PUDDINGS 113 in this way until the dish is filled. If the apples are not very juicy moisten with a little water. Bake until the apples are done and the pudding is brown on top. The top layer should be of bread crumbs, sprinkled with sugar and dotted with but- ter. Serve warm with cream. — [Mrs. G. O. F., N. H. Peach Pudding Fill a pudding dish with whole peeled peaches, pour over them 2 cups water, cover closely and bake until tender. Then drain off the juice, and let it stand until cool. Add to the juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1 tablesp melted butter, and 1 cup flour sifted with 1 teasp bak- ing powder and a little salt

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