Peaches are plentiful in 2021 so I thought I would bring back a few recipes from the August 11, 1903 Norwich Bulletin. Some cooking experience may be necessary and putting on ice in modern terms is placing it in the refrigerator to chill.
Floating Island – Cut the top off a loaf of rather stale sponge cake, and carefully remove the inside, leaving a base and walls only an inch thick. Fill with fresh sliced peaches, sprinkled liberally with sugar and mixed with whipped cream. Set on ice for a short time. Just before serving pour a soft yellow custard around the cake, and garnish with a few fine peaches, pared and halved. Arrange the peach halves with the pit side upward, and fill the hollows with blanched and sliced almonds mixed with a very little whipped cream.
[2021 version – Purchased from the grocery store a pound cake or a package of the pre-pared yellow short cakes. Peeled, pitted and medium diced six fresh peaches and mixed with three/fourths container of whipped topping before filling cake center with mixture and placing in refrigerator. I did not add sugar to the mixture. I made some vanilla pudding and chilled it in individual dishes, vanilla ice cream would work well too. Garnish is up to you. I used a few sprigs of fresh mint. ]
Pudding – Mix together one beaten egg, a pinch of salt, a piece of butter the size of an egg, a cupful of milk, a teaspoonful of yeast powder, and flour enough to make a soft dough. Beat all thoroughly together, and spread the dough about an inch thick in a small buttered baking dish. Cover it thickly with pared and halved peaches, having the hollow side up, and fill the hollows with granulated sugar. Bake in a quick oven for half an hour, and serve hot with any nice sweet sauce.
[2021 version – Purchased from the grocery store one tube of pre-made biscuits. Place the biscuits in a buttered baking dish. The closer the better in my opinion. Cover it thickly with pared and medium diced fresh peaches. I sprinkled lightly with a mix of white sugar, dark brown sugar, cinnamon and chopped fine fresh ginger. I have a heat loving friend who adds chopped jalapenos to his mix. He is also been known to add chopped peaches and jalapenos to the corn bread he serves at his barbq’s. ]
Fritters – Sift together two teacupfuls of flour, one teaspoonful of salt, and teaspoonful of baking powder. Rub in thoroughly one tablespoonful of butter. Beat two eggs very light and add to them one cup full of milk and water. Pour this on the flour mixture and beat quickly and lightly together. Pare and halve fine ripe peaches, sprinkle them with sugar, dip in batter, and fry to a nice brown in smoking hot oil. When done, lift out with a skimmer, drain for a minute on unglazed paper, dust with powdered sugar, and arrange on a heated dish. Serve at once.
[2021 version – Pare and medium dice some fine ripe peaches. Add to prepared pancake batter using the peach juice with the preferred liquid. A shot of peach brandy doesn’t hurt either but is not required. I pour into a lightly oiled frying pan until the cakes release and flip them to lightly brown. A warm oven will keep them toasty before serving with powdered sugar, or peach or maple syrup. You can also use the batter to make waffles and serve them beneath a scoop of your favorite ice cream. Just sayin’.]
In Tapioca Jelly. – Soak a cupful of tapioca in water to cover over night. In the morning add a quart of water and cook in a double boiler until perfectly transparent. When done, add a cupful of sugar, and six fine, mellow peaches, pared and sliced. Stir lightly together, turn into a mold dipped out of the cold water, and set away until firm. Serve with sweetened whipped cream. – Mary Foster Sneider, in Country Gentleman.
[2021 version – Sorry not a tapioca fan so I have not updated this recipe. Let me know if you try it or have an updated version you prefer.]
Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don't hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs