Americandessert
Blackberry Pie
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. G. W. Perkins, Spaulding, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.
BLACKBERRY PIE.-^Pick over and wash Ij^ cups berries. Stew until soft wkh enough water to prevent burning. Add sugar 516 PIES AND PASTRY ' to taste, and % teaspoon salt. Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top
Cook this with the app: pantry check, scaling, and the assistant.