Skip to content

Brier Hill Dessert

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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Stew one quart of blackberries with one quart of sugar and half a cupful of water.
  2. They should cook only fifteen minutes.
  3. When cold, serve with powdered cracker and sugar and cream.
  4. The cracker and berries should be in separate dishes.