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Blackberry Flummery

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

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 Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Digitised by Project Gutenberg, eBook #9101 (https://www.gutenberg.org/ebooks/9101). 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

  1. Stew three pints of blackberries with one pint of sugar--soak a tea-cup full of ground rice--and when the berries have been stewing about fifteen minutes, stir in the rice, and stir the whole time until it becomes thick.
  2. This should be eaten cold with cream, and will keep two days.