Baked peach pudding & shortcake recipes (1912)

Baked peach pudding recipe

Peel and halve a quart of fine ripe peaches and cook them very gently in a little thin syrup. While still hot, arrange in a pudding dish and pour over them the following batter: To a quart of milk, take six eggs and six tablespoons of flour. Beat the yolks and whites separately. Stir the flour to a smooth batter with half a cup of cold milk. Scald the remainder in a double boiler and add the yolks of the eggs to the flour batter. When milk is scalded, stir it into the batter and continue to stir until it thickens; then add the beaten whites of the eggs and pour the whole over the peaches. Bake half an hour in a medium hot oven. Eat with a thin custard sauce. An orange sauce will go nicely with the peaches.

Peach shortcake recipe

An old-fashioned way of making peach shortcake or peach cake.

Measure a pint of sifted flour into a bowl. Mix with two teaspoons of baking powder and half a teaspoon of salt. Put two ounces of butter into the flour and mix in with the tips of the fingers. Beat one egg light and add a cup of milk. Pour into the flour, mixing to a thick batter, adding more milk if required. Pour into a well buttered biscuit or baking pan. The batter should cover the bottom of the pan to the depth of an inch. Have ready six or eight nice ripe peaches, pared and with pits removed, and cut in halves. Lay the peaches close together, hollow side up, on top of the batter, pressing them down slightly. Fill the cavities with sugar and a tiny bit of butter. Bake in a quick oven for 30 minutes. Serve hot with cream and sugar.

From Mrs Lillian Graham, San Mateo

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