{"id":3881,"slug":"peach-duff","title":"PEACH DUFF","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 quart thinly sliced peaches.","2 cups sugar.","1 tablespoon Cottolene.","3/4 cup milk.","2 cups flour.","4 teaspoons baking powder.","1 teaspoon salt."],"ingredients_norm":["peach","sugar","shortening","milk","flour","baking powder","salt"],"steps":["Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife.","Turn on a slightly floured board, knead slightly, pat and roll to fit top of pudding dish.","Butter bottom and sides of dish, put in peaches and sugar in layers.","Cover with dough; press edges over edge of dish and steam one hour.","Serve in dish in which it was steamed.","Serve with"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:134","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"de9df68f9fdd1cd9568a55031b02ac37fa1097456c8df5fb1a9a5984b4014260","created_at":"2026-08-02T15:46:17Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peach-duff"}