Peach Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Best made the day before serving.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 133. The excerpt below is the record exactly as published.
Peach Pudding. Pare and cut fine one dozen ripe peaches. Sprinkle with three table -spoonfuls of suga
Cook this with the app: pantry check, scaling, and the assistant.