Peach Shortcake

Ingredients

• 1 cup lard or butter — 8 ounces
• 3 cups flour; — 12 ounces
• 1 teaspoon salt
• 1 cup ice water
• 1 quart cut peaches
• 1 cup sugar

Method

1. 1

   Pare the peaches, cut them small and shake up with the sugar before making the paste.

2. 2

   Rub the butter into the flour thoroughly.

3. 3

   Make a hollow in the middle, pour in the water, mix up soft, roll out on the table in flour.

4. 4

   Bake on a jelly-cake pan and finish with fruit as stated.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 115. The excerpt below is the record exactly as published.

Peach Shortcake. The same thing as strawberry short- cake, using chop,jed ripe peaches instead. It is a cake of short paste, not sweet, as large as a plate and thick as a biscuit, split in two after baking, peaches and su- gar spread on the lower half, the other placed on top with tlie split side upward and more peaches spread upon that. It is eaten with cream. The ingredients required are: 1 cup lard or butter — 8 ounces. 3 cups flour; — 12 ounces. •J teaspoon salt. 1 CUD ice water, 1 quart cut peaches. 1 cup sugar. Pare the peaches, cut them small and shake up with the sugar before making the paste, and set ihem in a cool place. Rub the butter into the flour thoroughly with the handf,. Salt is needed only where lard is used. Make a hollow in the middle, pour in the water, mix up soft, roll out on the table in flour re- served for the purp(»se. It makes the cake flaky and part in layers to roll it and fold it a few times like pie paste. Then make it up round, let stand five minutes, roll out thick as biscuit and COOKING FOR PROFIT. 109 bake on a jelly-cake pan. Finish with fruit as above stated. Cost of material — peaches 20, crust 13, sugar 5; 37 cents for 2 shortcakes,to be cut in quarters. 398— Apple Shortcake. Use mellow apples of fine flavor and mike the same as peach shortcake, the apples not to be cooked, but mixed with sugar and chopped and used immediatly. 399— Peach Cobbler. A peach pie made in a baking pan to be cut out in squares. Make common pie paste, roll out the larger half of it to a thin sheet and take up off the table by rolling it up on the rolling pin and so un- roll it on the pan. Put in pared and cut peaches an inch deep, dredge a little sugar over them, cover with the top crust and bake atout half an hour. Cost — each person about the same as fruit pie or apple dumplings, or 3 to 5 cents per plate. 400— Apple Cobbler. Same as peach cobbler. Other fruits same way. With apples use cianamon or nutmeg for flavor. 401— Boiled Rice and Milk. 1 cup rice — J pound. 2 cups water. 1 cup milk. Salt. Wasli the rice in three or four waters, rubbing ic between the hands to remove all the flour there may be about it. Set it on to boil in the water and when half done put in the milk. Keep the lid on and never stir it, but simmer at the side of the range and it will not be apt to burn. Serve like oatmeal or cornmeal mush, in a bowl with another bowl full of milk. > Cost of material — rice 4, milk 2; 6 cents a quart or 3 or 4 portions — with milk 4 cents each person. 402— Batter Cakes with SyruD. No eggb needed, and raised with yeast 3 cups flour — 12 ounces. 2;^ cupb water and yeast. 1 tablespoon melted lard. 1 tablespuon syrup. J teaspoon salt.

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