{"id":3948,"slug":"peach-dumplings","title":"PEACH DUMPLINGS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups flour.","4 teaspoons baking powder.","1/2 teaspoon salt.","1-1/2 cups granulated sugar.","2 tablespoons Cottolene.","7/8 cup cream.","Peaches.","2-1/2 cups cold water."],"ingredients_norm":["flour","baking powder","salt","granulated sugar","shortening","cream","peach","cold water"],"steps":["Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife.","Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness.","Shape with a large biscuit cutter.","Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together.","Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar.","Bake in a hot oven twenty minutes, basting three times.","Serve with Hard or"],"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:31534:123","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"72a0deee3166c0a8101afa74e38640ac116a185f4c065bd93be633af3009af3a","created_at":"2026-08-02T15:49:28Z","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-dumplings"}