Cookbook:Blackberry Mush
Jump to navigation
Jump to search
| Blackberry Mush | |
|---|---|
| Category | Dessert recipes |
| Servings | 4 |
| Time | 10–15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 100 g (3.5 oz / 1 cup) blackberries
- 80 g (2.8 oz / ⅓ cup) white granulated sugar
- 240 ml (8.1 oz / 1 cup) water
- 20 g (0.71 oz / ⅙ cup) cornstarch
Procedure[edit | edit source]
- Put the fruit in a saucepan.
- Add sugar, cornstarch, and water, and mash to a pulp.
- Simmer or boil, uncovered, to reduce moisture.
- Serve hot over ice cream, or cold as jam.
Notes, tips, and variations[edit | edit source]
- Raspberries, plums, blueberries, and peaches may be cooked in the same way.
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.