Baked Peaches
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
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A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel, cut in halves, and remove stones from six peaches.
- Place in a shallow granite pan.
- Fill each cavity with one teaspoon sugar, one-half teaspoon butter, few drops lemon juice, and a slight grating nutmeg.
- Cook twenty minutes, and serve on circular pieces of buttered dry toast.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Vegetable peeler