Peaches Halved (Uncooked)
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 30. The excerpt below is the record exactly as published.
PEACHES HALVED (Uncooked) Select large freestones; drop into boiling water for two minutes, then into iced water, and the fruit will easily slip out of the skin. Halve the peaches; remove pits and place the fruit on ice. When ready to serve fill the cen- tres with powdered sugar, or sugar and melted marsh- mallows; join each two halves with short, fine, tooth- picks, and place in the serving dishes or glasses. Pass with them whipped cream. PEACH SALADS Peaches may be served half and half with bananas, or with almonds (one-fifth almonds), with celery and wal- nuts, or fine-chopped.apple or pear, with French dressing, simple, or flavoured with a cordial. PEACH SOUP No. 1 (Hot) Remove skins and pits from twelve ripe peaches
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