I found this recipe in an antique woman’s magazine from the early 1920’s. It uses fresh peaches and other ingredients from scratch. My grandmother used to have two peach trees in her yard. If I remember correctly, this was about the time of year we were collecting the peaches and preparing them for recipes and canning. It brings back wonderful memories!
1 quart peaches
1 1/2 cups water
1 cup sugar
1 1/3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar (additional)
1/2 cup milk
Peel the peaches, remove the pits and cut the fruit into thick slices. Cook with the water and cup of sugar until the peaches are tender. Then put the peaches in a baking dish and set aside.
Meanwhile, sift the flour, salt and baking powder, add the two tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit and bake in a moderate oven – 350 degrees F. – for 30 minutes.