Blackberry Pudding
From Anson County cook book, 1928
— Mrs. C. C. Bennett.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 39. The excerpt below is the record exactly as published.
V2 cups Melrose flour Beat butter, sugar and yolk of eggs together until light. Add milk and then flour. Beat well. Add stiffly beaten egg whites and fold in care- fully. Lastly, add baking powder and mix well. Pour into greased cake pan and bake in moderate oven SA of an hour. Serve hot with lemon or chocolate sauce. Also nice for strawberry shortcake. — Mrs. B. G. Covington. SCOTCH DUOBAN PUDDING % pint Melrose flour A little milk, if necessary 2 ozs. butter V2 teaspoon salt 2 teaspoons Royal baking powder 1 egg Jam V2 teacup sugar Rub butter into flour into which has been added salt, baking powder and sugar. Add egg well beaten; make into a stiff dough using milk, if re- quired. Roll out dough and spread thickly with jam. Roll like jelly roll and put into a buttered baking dish. Pour cup milk over this and bake in quick oven. Serve with any pudding sauce or cream. — Mrs. J. F. Hamaker. 97 - SATISFACTORY WORK ALWAYS— STOGNER'S BARBER SHOP — BLACKBERRY PUDDING 3 eggs (yolks only) V2 cup blackberry jam % cup butter 3 teaspoons buttermilk IV2 cups Melrose flour % teaspoon each cinnamon and nut 1 teaspoon soda meg Mix as you would a cake; bake in slow oven, and use whites of egg for meringue. Serve hot with hard sauce. — Mrs. C. C. Bennett. ENGLISH PLUM PUDDING 2 pounds raisins 2 pounds currants V2 pound citron V2 pound almonds V2 pound fine bread crumbs 1 tablespoon salt V2 teaspoon cloves 2 tablespoons Royal baking powder 3 lemons, juice and grated rind 1 pound butter 1 pound brown sugar 1 pound sifted flour I large cup molasses 1 teaspoon cinnamon
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