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BLACKBERRIES - Defined, Types and Blackberry Receipes

BLACKBERRIES — Also called "dewberries," a fruit of the raspberry species, used as a table fruit, preserves, made into brandies and cordials.

BLACKBERRIES WITH CREAM—The berries picked over, served in dishes with cream and powdered sugar.

BLACKBERRY PUDDING—Picked over blackberries 3 quarts, flour 2 pounds, baking soda one ounce, New Orleans molasses one quart, little salt, the whole mixed together without water, put into molds, cover tied on, boiled three hours. Served with sauce DORÉE composed of half pound of butter beaten till creamy with half pound of powdered sugar, placed over the fire and two beaten yolks of eggs stirred in; when thick, work in half a pint of brandy, and season with grated nutmeg.

BLACKBERRY CHARLOTTE—Molds or pans lined with slices of buttered bread, sides and bottoms, then filled with picked over berries, seasoned with sugar, covered with slices of buttered bread, sprinkled with sugar, slowly baked till brown and glazy; served with fruit sauce.

BLACKBERRY TARTLETTES—Small fancy molds lined with puff paste with a crimped edge, filled with a dry compote of blackberries; baked; when done, the centre decorated with piped meringue.

BLACKBERRY COMPOTE—The picked over berries put into a boiling syrup and simmered till tender; served in small croustades of sweetened rice.

BLACKBERRY PIE—Pie plates lined with pie paste, berries mixed with sugar and a dusting of flour, the plates filled, little baking soda sprinkled over the fruit to prevent the juice running out, top cover placed on, washed over with pie wash, baked, served with small pieces of cheese.

BLACKBERRY SHORTCAKE—Two sheets of short paste, spread between with the fruit taken from a compote, the upper sheet spread with whipped cream and decorated with some fresh berries.

BLACKBEKRY JAM—Fresh picked over berries mixed with ten ounces of sugar to each pound of fruit, gradually brought to a simmer, then allowed to cook till fairly thick, or till it sets when dropped on a cold dish.

Blackberry Jelly—Pick over Blackberries, wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are used. Cook slowly until currants look white. Strain through a course strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelly bag. Measure, bring to boiling point, and boil live minutes; add an equal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place.

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