Blackberry Slump

Ingredients

• Flour, 1 quart
• Blackberries, 2 quarts
• Baking powder, 2 teaspoons
• Sugar, iy2 cups
• Eggs, 2
• Water, 2 cups
• Milk

Method

1. 1

   Mix all ingredients together and pour into a greased baking dish.

2. 2

   Bake until set and golden brown.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.

Baking powder, 2 teaspoons. Eggs, 2. Milk. Chop suet and beat eggs. Add milk to moisten all. Steam in a buttered mold for 2 hours. Serve with plain or hard sauce. Mrs. H. J. K., Plymouth. HONEYCOMB PUDDING. Sugar, 1/2 CUP- Milk, y2 cup. Molasses, 1 cup. Butter, i/2 cup. Flour, iy2 cups. Soda, 1 teaspoon. Eggs, 4. Beat together the sugar, molasses and flour. Heat the milk and butter and add the soda. Combine the mixtures and beat thoroughly. Add the eggs, well beaten, and beat again. Steam in buttered pud- ding mold 3 hours or bake iy2 hours. Serve with vanilla sauce. EVE'S PUDDING. Bread crumbs, 12 ounces. Currants, 12 ounces. Suet, 12 ounces. Eggs 4,. Chopped apples, 12 ounces. Nutmeg, 1 teaspoon. Lemon juice, y2 teaspoon. Mix all well, beating eggs, and boil for 3 hours. Serve with a lemon pudding sauce. SQUASH PUDDING. Winter squash, 1. Grated nutmeg, 1 teaspoon. Apples, 6. Salt, a pinch. Bread crumbs, 7 tablespoons. Sugar, y2 cup. Eggs, 6. Cut squash in pieces and steam until tender, drain and mash through a sieve, add apples stewed with sugar until soft and rubbed through a sieve. Mix well and add remaining ingredients, beating eggs well before adding. Bake 4."> minutes. More sugar may be used is desired. 106 DESSERTS. ENGLISH CARROT PUDDING. Bread crumbs, y2 pound. Currants, % pound. Suet, 4 ounces. Sugar, 3 ounces. Seeded raisins, 14 pound. Eggs, 2. Carrots, % pound. Milk. Nutmeg. Boil the carrots until tender enough to mash to a pulp, add the remaining ingredients and moisten with enough milk to make a thick batter. Turn into a buttered dish and bake for 50 minutes. If it is desired to boil it, tie in a pudding cloth and boil for 2y2 hours. Turn it out of the dish and dredge with powdered sugar. A. W., Medford. ENGLISH ARROWROOT PUDDING. Milk, 1 quart. Sugar, 1 cup. Arrowroot, 3y2 tablespoons. Nutmeg, 1 teaspoon. Eggs, 4. Cinnamon, 1 teaspoon. Boil the milk, add the arrowroot dissolved in a little cold water, and the sugar. Let reboil and remove from fire. Beat eggs slightly and add with the spices. Pour into a buttered baking dish and bake in a quick oven for 20 minutes. Sift 2 tablespoons of sugar over it and set back in oven to glaze. Eat cold. Mme. X., Roxbury. STRAWBERRY MERINGUE PUDDING. Dry bread crumbs, 3 cups. Sugar, % cup. Milk, 1 quart. Lemon, y2. Eggs, 4. Salt, y2 teaspoon. Melted butter, 1 tablespoon. Powdered sugar, y2 cup. Crushed strawberries, 1 cup. Soak bread crumbs in milk. When soft add sugar, salt, beaten egg yolks, grated rind of the lemon, and butter. Mix and pour into a shallow baking dish. Bake in a moderate oven till set, about 30 minutes. When done cover the top with the crushed strawberries sweetened and heap with meringue made of the egg whites and powdered sugar. Brown in moderate oven. DESSERTS. 107 STEAMED BLACKBERRY PUDDING. Pastry flour, 2 cups. Butter, 2,y2 tablespoons. Baking powder, 4 teaspoons. Blackberries, 1 cup. Milk, 1 cup. Salt, y2 tablespoon. Mix and sift dry ingredients, rub in the butter with the finger tips, then add milk, mixing quickly. Dredge blackberries with flour and stir in lightly. Fill a buttered mold 2-3 full, cover tightly and let steam iy> hours, adding more boiling water if necessary. Serve very hot with foamy sauce. PRUNE PUFF. Prunes, 2 cups. Salt, y2 teaspoon. Flour, 3 cups. Melted butter, 2 teaspoons. Baking powder, 3 teaspoons. Milk, 1 cup. Eggs, 2. Place the stewed, stoned and sweetened prunes in a buttered baking dish, pour over them a batter made from the remaining in- gredients. Bake till crust is light and well done. Eat with hard sauce or whipped cream. CHERRY PUDDING. Eggs, 2. Melted butter, 1 tablespoon. Milk, 1 cup. Flour, 2 cups. Salt, y2 teaspoon. Baking powder, 2 teaspoons. Cherries, 1 pint. Separate eggs and to the beaten yolks add milk, salt, butter and Hour, sifted with baking powder. Beat all together until smooth. Lastly fold in the beaten egg whites and 1 pint of stoned cherries cut in halves. Pour into a mold and boil for iy2 hours. Serve hot with cherry sauce. PRUNE SNOWBALLS. Prepare enough boiled rice to allow 2-3 of a cup to each person. Spread the rice slightly sweetened y2 inch thick over the bottom of small well greased molds ov custard cups. Put 3 cooked and stoned prunes on the rice and fill up and cover with more rice. Steam for 10 minutes and serve hot with the thickened juice of the prunes. 108 DESSERTS. PEACH PUDDING. Flour, 2 tablespoons. Peaches. Sugar, 1 cup. Butter. Water, 1 cup. Biscuit dough. Mix flour and sugar. Pare and halve peaches and put a layer in a deep pudding dish, cover with half the sugar and flour, add a second layer of peaches, cover with remainder of sugar. Dot with bits of butter and pour the water over all. Cover with a rich biscuit dough, make 3 or 4 slits in crust, and bake in a fairly hot oven. Canned peaches may be used instead of fresh fruit if desired. DATE SOUFFLE. Egg whites, 4. Lemon juice, 3 teaspoons. Sugar, 14 CUP- Dates, y2 pound. Salt, a pinch. Water, y2 cup. Simmer the dates in water till very soft, then rub through a sieve. Beat egg whites till very stiff, beat in sugar and salt and add lemon juice and date puree. Mix lightly and bake in a buttered baking dish for y2 hour. Serve hot or cold with whipped cream. CARROT PUDDING. Mashed carrot, 1 large cup. Butter, 2 ounces. Eggs, 5. Cinnamon, 1 teaspoon. Sugar, 2 ounces. Rose water, y2 teaspoon. Boil carrots soft, then mash through a sieve, measure, add well beaten eggs, butter, cinnamon and rose water. Bake in a deep dish for 1 hour. SWEET POTATO PUDDING. Large sweet potatoes, 2. Hot water, 1/2 cup. Brown sugar. Cinnamon, 1 pinch. Butter. Meringue. Boil potatoes in their skins, peel and cut in lengthwise slices and arrange in a dish in layers with a generous sprinkle of brown sugar and a bit of butter between each one. Pour over hot water, add cinnamon and bake i/o hour. Cover with a rich meringue and brown delicately in the oven. Serve hot or cold. DESSERTS. 109 PRUNE BROWN BETTY. Entire wheat bread crumbs, 2 Cinnamon and nutmeg. cups. Prunes, 1 pound. Butter, 3 tablespoons. Brown sugar, 1 cup. Hot milk, 1 cup. Grease baking dish and sprinkle it thickly with crumbs, add a layer of stoned prunes which have soaked over night in warm water. Add a little sugar, butter and spices. Proceed till all ingredients are used with bread crumbs as top layer. Pour over milk, dot with butter, set aside for an hour, then bake till top is crisp and brown. BLACKBERRY SLUMP. Flour, 1 quart. Blackberries, 2 quarts. Baking powder. 2 teaspoons. Sugar, iy2 cups. Eggs, 2. Water, 2 cups. Milk

Cook this with the app: pantry check, scaling, and the assistant.