Peach Dumplings
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- 1 cup sugar 1 tablespoon butter 1 cup milk or cream 2 cups sliced peaches 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups hot water Make a syrup of the sugar with the butter and 2 cups hot water.
- Add the peaches.
- Let this come to a boil.
- Make dumplings by mixing flour and baking powder and salt into a fairly stiff batter with milk or cream.
- Drop large spoonfuls of this batter into the boiling syrup and peaches.
- Cover and cook for 20 minutes.
- Serve while hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board