Steamed Blackberry Pudding
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 108. The excerpt below is the record exactly as published.
STEAMED BLACKBERRY PUDDING— Mix 11/2 cups of crumbs, 2 teaspoons of baking powder, V2 teaspoon each of salt and cinnamon; % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of the sirup, and 1 well beaten egg. Pour into a greased mold and steam for 2 hours. Serve with the remaining sirup heated. BLACKBERRY BLANC MANGE— Heat 1 cup of sirup from a can of DEL MONTE Canned Blackberries and % cup of water. Moisten 5 tablespoons of cornstarch with V2 cup of cold water, add to the heated mixture and cook in the double boiler until clear and transparent. Pour into serving dish and serve with cream or milk. BLACKBERRY FROTH— Boil % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of sirup, and 1 cup of hot water for 5 minutes. Rub through a strainer onto 1 tablespoon of softened gelatin, stir over hot water until gelatin dissolves and set aside until slightly thickened. Beat until foamy and fold in 1 stiffly beaten egg white and pour into serving dish. When firm serve with a custard sauce made from the egg yolk, 1 tablespoon of com sirup, % cup of milk, and ^ teaspoon of vanilla. LOGANBERRY TAPIOCA— Bring to the boiling point % cup each of wat^ and sirup from DEL MONTE Canned Loganberries with % cup each of com sirup and minute tapioca, cook in double boiler until clear and transparent. Arrange % cup (V2 can) of the berries in a serving dish, pour the tapioca over it and chill. ENGLISH LOGANBERRY PUDDING— Spread 6 slices of stale bread with butter or butter substitute, place one-half in the bottom of a well greased mold, put % cup {V2 can) of 'DEL MONTE Canned Loganberries in a layer over this and place the remainder of bread on top. Pour 1 cup of the sirup over all, place a weight on top and stand in a cold place for 12 hours. Turn out in a mold and serve with cream if desired. LOGANBERRIES WITH RICE— Boil y2,cup of rice, 1 cup of boiling water, and ^ teaspoon of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.