A Rice Dish with Peaches & Maryland food history taped talks

Rice pudding with peaches on the bottom from Elizabeth Ellicott Lea's Domestic Cookery, 1845... the first Maryland cookbook. Rice was boiled in milk, sweetened, put over peach slices, then baked for two hours. When warm it was like other rice puddings, but it compacted as it cooled.
Many Md. taped talks, below.

Peach Cordial 1845

Elizabeth Ellicott Lea's Cordial recipe was included in her slim first edition of 1845 and the enlarged 1846 and 1851 editions (reprinted for 40 years). Her Peach Cordial required peaches, sugar, brandy, mace and blanched peach kernels. Born in 1793 in Ellicott City, Maryland, Lea included many peach recipes, which have been great, as have her other recipes. I have not made a cake flavored with her Peach Cordial, yet.

German Sweet Pickled Peaches

It's August, so yet another peach recipe from Maryland. Tyson's 1870 recipe called for equal amounts of vinegar and brown sugar, with cinnamon. Marylanders Howard's Peach Chutnee is equal, but Lea's Spiced Peaches used 4:1 sugar to vinegar. As for the German in the title...

Peach Chutnee, India and Mrs. B. C. Howard

Jane Grant Gilmor Howard (1801-1890) wrote the charity cookbook Fifty Years in a Maryland Kitchen in 1873. This "East India receipt" is spiced with finely chopped garlic, ginger, red chili peppers, mustard seed, salt, cider vinegar, sugar and raisins. She had several family connections to India.

Maryland Peaches: Baltimore Peach Cake & Ellizabeth Ellicott Lea's Peach Marmalade

The fluffy, yeast cake topped with peaches existed by 1910 when it was mentioned in a poem by a Baltimore Sun writer.  It was and is sold in Baltimore bakeries during peach season.  Recently, marmalade is spread over the cake as a glaze. Maryland cookbook author Elizabeth Ellicott Lea's 1846 marmalade recipe is easy and delicious.

Brandied Peaches

Another of the 10 peach recipes in Maryland's Elizabeth Ellicott Lea Domestic Cookery - Peaches in Brandy. The glorious peach on the right was obtained by pouring "boiling water on them, and wipe off the down."  When done properly, the skin came off easily; the other two of the first batch were... not smooth...at all 

Mary Randolph's Peach ice cream

Mary Randolph's Virginia Housewife, first published in 1824, included many ice cream recipes - peach, vanilla, coffee, chocolate, cocoa nut, iced jelly, strawberry, raspberries, lemonade iced, citron melon, almond and... oyster.

Spiced Peaches and Pickled Peaches

TEN peach recipes are in Elizabeth Ellicott Lea’s Domestic Cookery (Baltimore, 1846) including Spiced Peaches and To Pickle Peaches.  The Spiced Peaches (left) are delightful, but they cook down, so do halves or quarters.

Peach Picking, Peach Houses, Peach Pickles

Peach picking in Delaware, 1878 and Georgia, 1887 with details of baskets, staff, ladders, wagons and a sorting table; pictures of Peach Houses, how to dry the peaches in Peach Kilns and ovens, and a recipe for Peach Pickles, 1774.

Peach Cobler or Peach Pot Pie

An interesting way to make a peach pot pie or cobbler is to roll out pie crust and line the sides of a stew pot or dutch oven.  Add the peach slices and top with crust.  Put the pot over the fire and the crust will be amazingly crispy.