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Peach Pudding


Line the bottom of a deep pudding-dish with thick slices of stale sponge cake soaked in sherry. Fill the dish with fresh peaches, sliced, and well sprinkled with sugar. Spread over the top a meringue similar to that described for whortleberry pudding, and leave it in the oven just long enough to brown.

Set the dish on the ice, and serve very cold. It is eaten with cream.


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The Century Cook Book (1901).

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