Black Pudding
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- One quart of blueberries, one pint of water, one cupful of sugar, a five-cent baker's loaf, butter.
- Stew the berries, sugar and water together.
- Cut the bread in thin slices, and butter these.
- Put a layer of the bread in a deep dish, and cover it with some of the hot berries.
- Continue this until all the bread and fruit is used, and set away to cool.
- The pudding should be perfectly cold when served.
- Serve with cream and sugar.
- Any other small berries can be used instead of blueberries.