These are seven prize winning recipes for Peach Cobbler printed in the Dayton Herald on January 16, 1913. These truly are old fashioned peach cobbler. The recipes use either fresh peaches or canned. With a little flour, butter, sugar, milk, peaches and about an hour of time you will have a delicious dessert. The first prize recipe also features a cream sauce to serve with the peach cobbler. If you need help deciding what oven temperatures to use for baking one of the recipes, make sure to hop over to my measurement conversions page.
Mrs. Kauffman’s Peach Cobbler Recipe
Dear Sir – Following is my recipe for Peach Cobbler: 3 cups of sifted flour, 1 large cup butter, 1/2 teaspoon baking powder, 3 tablespoons sugar, 1/2 cup milk. Sift flour with powder and sugar, rub in butter, add milk; mix into a smooth dough of medium stiffness. Line a baking dish with the above paste. For each large peach allow 1 tablespoon sugar and 1 tablespoon water. Fill the baking dish with the sliced peaches, add sugar and water. Cover with the paste and bake in a moderate oven 30 minutes. Serve hot with cream or with a cream sauce made as follows. Bring 2/3 pint of sweet cream slowly to boil, set in stewpan boiling water, when it reaches boiling point add enough sugar to make it taste good, then pour slowly on the whipped whites of 2 eggs in a bowl, add 1 teaspoon vanilla and use at once.
Very truly yours, Mrs. Benj. F. Kauffman, Medway, Ohio.
Mrs. Allchin’s Peach Cobbler Recipe
The following is my recipe for peach cobbler: Two cups flour, four teaspoons baking powder, four tablespoons butter or two tablespoons butter and two of lard, half teaspoon salt, three-fourths cup of milk. Mix the dry ingredients into a sifter and sift together. Add the butter and work into the flour with tips of the fingers until fine as meal; then with a case knife cut in the milk, a little at a time, putting the dough to one side of bowl as it is formed. when all the milk is added, pour the dough on a floured board, roll thin, and line a pudding dish. Mix three tablespoons flour and two of sugar and sprinkle over the crust, then pour in three pints of canned peaches and sprinkle over them one cup of sugar. Wet the edges with a little flour and water mixed, put on upper crust, pres edges together. Make two openings by cutting incisions at right angles on inch in length. Bake in a quick oven half an hour. I have used this recipe for years with good results.
Respectfully, Mrs. Mabel Allchin, 128 Jones St., city.
Mrs. Puckett’s Peach Cobbler Recipe
My recipe for Peach Cobbler: One quart flour, two teaspoonfuls baking powder, one teaspoonful salt, one-half cup lard; enough sweet milk to make like biscuit dough. Fill pan with bottom crust, and put in enough ripe peaches, sliced to fill the pan half full, putting in about two-thirds of a cup of sugar. Roll out enough thin crust to just cover peaches. Then finish filling the pan with more peaches, sprinkling over enough sugar to make sweet, placing over this a top crust, cutting a few slashes in top crust to prevent bursting. Serve with cream. It is delicious.
Mrs. B. F. Puckett, 45 Parnell Ave., Dayton, O.
Mrs. Neibert’s Peach Cobbler Recipe
Boston Peach Cobbler: Sift one quart of flour with 1 teaspoonful of Royal baking powder and 1/2 teaspoon salt. Blend with one cup of cold lard; mix thoroughly, gradually adding 1 cup cold water, handling as little as possible. Grease a large baking pan and line with crust rolled about as thin as pie dough. Empty a quart can of peaches or take twelve fresh peaches and slice fine. Sweeten to taste, and add two teaspoonfuls of melted butter. Spread over the crust. Roll out cover, pouring one-fourth cup of water over the peaches before closing the crusts. Bake in a moderate oven until evenly browned. Cut in squares and serve with sweetened milk. This recipe will amply serve six persons.
Mrs. John F. Neibert, 356 S. Broadway, Dayton, Ohio.
Mrs. Casky’s Peach Cobbler Recipe
Peach Cobbler: One quart of flour, half cup butter, one teaspoon salt, two teaspoons baking powder in the flour, mix with sweet milk as for pie, roll one quarter inch thick, line a dripping pan, pour in one quart of canned peaches or fresh ones, sprinkle two tablespoons flour over all and one large cup of sugar, wet the edges with a little water, then put on upper crust and cut a few incisions on top. Bake from one-half hour to forty minutes in a quick oven. Serve with whipped cream or cold sweet milk.
Mrs. Allen Casky, R. F. D. No. 7, Dayton, Ohio.
Mrs. White’s Peach Cobbler Recipe
My recipe for Peach Cobbler: Make crust as follows: 1 cup of good flour (sifted twice), 2 tablespoonfuls of lard, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt. Mix together with 1/4 cup cold water to make a dough. Line pan with dough rolled thin, fill with peaches and juice from a quart can, sweeten to taste. then roll out rest of dough thin for cover, put over top of pan and bake brown. When done spread butter over top thin and sprinkle with powdered sugar and serve with cream.
Mrs. Perry White, 522 Albany St., city
Mrs. Rockwell’s Peach Cobbler Recipe
Peach Cobbler: Make the crust as follows. Once quart of flour, one teaspoonful of salt, two teaspoonfuls baking powder. Sift the flour and baking powder together four times, rub in this one-half cup butter and lard. Mix it with one-half cup of sweet cream if possible, if not use sweet milk; line a baking dish with the pasty and roll out a top as near the size of the baking dish as you can.
Filling for the Cobber – Pare enough nice, smooth ripe peaches as will fill the baking dish a little over halfful after they have been stoned; allow one pint of sugar to each quart of peaches, lay in a few lumps of butter, sprinkle a little flour, a half cup of water, lay on the crust. Bake one hour until peaches show a dark red color. Serve with cream and sugar.