Cookbook:Blackberry Mush
| Blackberry Mush | |
|---|---|
| Category | Dessert recipes |
| Servings | 4 |
| Time | 10–15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1/4 of recipe (75 g) |
| Servings Per Recipe: | 4 |
| Amount per serving | |
| Calories | 121 |
| Calories from fat | 1 |
| Total Fat | 0.16 g |
| Saturated Fat | 0.035 g |
| Cholesterol | 3 mg |
| Sodium | 11 mg |
| Total Carbohydrates | 29.1 g |
| Dietary Fiber | 0.85 g |
| Sugars | 22.6 g |
| Protein | 0.685 g |
| Vitamin A | 0% |
| Vitamin C | 21% |
| Calcium | 1% |
| Iron | 1% |
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.