Peach Pudding (No. 2)

Ingredients

• 6 large peaches
• 1 pint of flour
• 0.5 teaspoon of salt
• 1 large teaspoon of baking powder
• 0.5 cup of milk
• Butter the size of an egg

Method

1. 1

   Sift flour, salt, and baking powder together and rub into it the butter.

2. 2

   Beat the egg lightly and mix with the milk.

3. 3

   Beat all together thoroughly.

4. 4

   Put the mixture into a greased pan so that the batter lies about an inch thick.

5. 5

   Lay halves of peaches on top.

6. 6

   Fill the cavities with sugar.

7. 7

   Bake half an hour.

8. 8

   Serve hot with sugar and cream.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 63. The excerpt below is the record exactly as published.

Peach Pudding (No. 2) (Mrs. TJiomas Smallwood.) 6 large peaches. 1 pint of flour. % teaspoon of salt. 1 large teaspoon of baking powder. % cup of milk. Butter the size of an egg

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