Peach Short-cake

Ingredients

• enough peaches to measure three pints when sliced
• a generous cupful of granulated sugar
• one quart of flour
• one teaspoonful of soda
• two of cream-of-tartar
• one of salt
• one of sugar
• four tablespoonfuls of butter
• a cupful and a half of milk

Method

1. 1

   Slice peaches and sprinkle with sugar.

2. 2

   Mix flour, soda, cream-of-tartar, salt, and sugar; rub in butter.

3. 3

   Add milk and mix to form dough.

4. 4

   Divide into six parts, roll out, and bake in buttered plates for ten minutes.

5. 5

   Tear apart, spread with peaches, and top with whipped cream.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 297. The excerpt below is the record exactly as published.

Peach Short-cake. Pare and cut, in very thin slices, enough peaches to measure three pints when sliced. Put the fruit in a large bowl, and sprinkle it with a generous cupful of granulated sugar. Let it stand in a cool place for half an hour or more. Mix one quart of flour, one teaspoonful of soda, two of cream-of-tartar, one of salt, and one of sugar, and rub the mixture through a sieve. Now rub into the dry mixture four table-spoonfuls of butter. Add a cupful and a half of milk

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