Blackberry Sponge

Ingredients

• 2 c of small cubes of bread
• hot blackberry juice

Method

1. 1

   Fill a bowl with bread cubes, pour hot blackberry juice over until absorbed.

2. 2

   Set aside to cool, then serve with cooked blackberries, sugar, and cream.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 31. The excerpt below is the record exactly as published.

blackberry sponge for dinner. DINNER Friday Lesson 36 TOMATO BOUILLON — CROUTONS FINNAN-HADDIE A LA DELMONICO MASHED POTATOES BROWNED PARSNIPS BLACKBERRY SPONGE Tomato Bouillon To I pint of tomatoes, or if desired, tomato juice only, add 15^ pints plain soup stock, 3^ T chopped onion, ^ bayleaf, 3 cloves and yi t celery seed. Mix well together, boil 20 m, strain and serve. Bouillon cubes may be used instead of stock if the latter is not available, using 4 cubes to i quart of hot water. Or beef extract may be used in the proportion of 4 t to i quart of hot water. Directions for making stock will be given later. Finnan-Haddie a la Delmonico Wash I pound of fish thoroughly ; then soak ^ h in cold water; drain, cover with water just below the boiling point and let stand 15 m; drain and wipe dry. Remove the skin and bones and separate into flakes. Put the flaked fish into a buttered serving dish, pour over it Thin White Sauce 54 LESSONS IN COOKING (p. 38) equal in quantity to the fish, about 2 c, cover with buttered crumbs, and bake in a hot oven long enough to brown the crumbs and to thoroughly heat the fish. Browned Parsnips Scrape, halve and boil 4 good-sized parsnips. When ten- der, drain and heat in a skillet with 2 T butter until golden brown in color. Blackberry Sponge Fill an earthen bowl closely with 2 c of small cubes of bread. Pour over the bread hot blackberry juice

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