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Blackberry Pudding

Name: Blackberry Pudding
Yield: 1 servings
Ingredients: three-fourths of a coffee-cupful of butter creamed; one coffee-cupful of sugar; half a coffee-cupful of flour; one coffee-cupful of blackberry jam; three well-beaten eggs; three table-spoonfuls of sour cream; one tea-spoonful of soda; one tea-spoonful of nutmeg or cinnamon

From The new Kentucky home cook book, 1884

Serves 1

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 124. The excerpt below is the record exactly as published.

BLACKBERRY PUDDING. Take three-fourths of a coffee-cupful of butter creamed, one coffee-cupful of sugar, half a coffee-cupful of flour, one coffee-cupful of blackberry jam, three well-beaten eggs, three 244 The New Kentucky Home Cook Book. table-spoonfuls of sour cream, one tea-spoonful of soda, and one tea-spoonful of nutmeg or cinnamon

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