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Baked Peach Dumplings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Peach Dumplings

Ingredients

Directions

  1. Make a paste as for peach shortcake, and cut into squares of five inches, lay in center of each a whole peach which has been peeled and the stone removed and the center filled with sugar and one whole clove, pinch the edges of the dough togther and lay close in a baking tin with the smooth side uppermost. Pour over a gill of water and bake covered until the crust is done. Uncover and brown. Serve with sauce. — Mrs. J. W. Smith, Williams, Ariz.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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