Blackberry Mush
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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 Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.
BLACKBERRY MusH. To two quarts ripe berries add one and a half pints boiling water, — and one pound sugar; cook a few moments, then stir in a pint of wheat flour
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