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Blackberry Jam Pudding
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
Blackberry Jam Pudding. — Three eggs well beaten, half cup butter creamed, one cup sugar, two light cups of flour, three tablespoons sour cream, one teaspoon each of soda, cinnamon, nutmeg and allspice, one cup of blackberry jam
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