Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly and put it in the lined dish; cover with thick crust of rich puff paste and bake a rich brown; when done, break up the top crust into small pieces and stir it into the fruit; serve hot or cold; very palatable without Sauce, but more so with plain rich CREAM or CREAM Sauce, or with a rich brandy or wine. Other fruits can be used in place of peaches. Currants are best made in this manner:—
Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff paste; serve with CREAM. White currants may be used instead of red.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)