Peach Toast
From Every-day dishes and every-day work, 1897
Canned or dried peaches can also be used.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 88. The excerpt below is the record exactly as published.
Peach Toast. — Stew fresh peaches in a small quantity of water ; when tender, rub through a colander, and if quite juicy, place on the back of the range where they will cook very slowly until nearly all the water has evaporated, and the peach is of the consistency of marmalade. Add sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.