Peach Shortcakes

Ingredients

• 2 0z. Brown & Polson’s ‘Patent’ Corn Flour
• LOZ; ¢: £ Paisley Flour.
• 6 oz. Ordinary Flour.
• 2 oz. Castor Sugar.
• 5 oz. Butter.
• Yolk of an Egg.
• 1 gill Cream.
• Pinch of Salt.
• About ¥% doz. Split Peaches, stewed or preserved.

Method

1. 1

   Measure out the ingredients.

2. 2

   Mix together the Corn Flour and ordinary flour.

3. 3

   Rub in the butter lightly, add one ounce of the sugar, the Paisley Flour, and the salt.

4. 4

   Mix into a very stiff paste with the yolk of egg and a little cold water.

5. 5

   Roll out thin and line with it one dozen patty tins.

6. 6

   Place a buttered paper inside of the tins, fill it with uncooked rice to keep the paste down in the tins.

7. 7

   Bake for 10 or 15 minutes.

8. 8

   Remove the paper and rice, and fill with the peaches.

9. 9

   Whip up the cream stiffly, sweeten with one ounce castor sugar, and pile on the top.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 5. The excerpt below is the record exactly as published.

PEACH SHORTCAKES. 2 0z. Brown & Polson’s ‘‘ Patent’? Corn Flour. LOZ; ¢: £ Paisley Flour. 6 oz. Ordinary Flour. 2 oz. Castor Sugar. 5 oz. Butter. Yolk of an Egg. 1 gill Cream. Pinch of Salt. About ¥% doz. Split Peaches, stewed or preserved.

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