Blackberry Pudding
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 home cook book (1896), page 81. The excerpt below is the record exactly as published.
BLACKBERRY PUDDIl^G OR OTHER BEE- RIES. M. One and one-half pints sifted flour; put a little of this into one and one-half pints of fresh berries. To the bal- ance of the flour add salt suflicient to season, one even teaspoon soda dissolved in one-half teacup of sweet milk, then fill the cup three-fourths full of syrup or molasses
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