mulberry pudding
(from French Domestic Cookery, by Louis-Eustache Audot, 1846)
Ingredients:
Instructions:
Ingredients:
1 lb. flour
4 oz. beef suet
hot water
salt
ripe mulberries
pie paste
powdered sugar
Instructions:
Make a paste of a pound of flour, four ounces of beef suet chopped very finely, and hot water, with a little salt. Roll it out upon a board; then line it with a basin, which fill with very ripe mulberries; cover with paste; tie the whole tightly with a pudding cloth; plunge it into boiling water, and let it boil an hour or two, according to its size.
In this manner you may make gooseberry puddings, or cherry, plum, apricot, apple, and pear puddings, &c. Add sugar, according to the kind of fruit. Powdered sugar may be added at table.
Photo by B.navez, CC-3.0
Out for a walk this week I came across a mulberry tree - or rather, I came across a mess in the road that told me I was under a mulberry tree. The small city where I grew up had many mulberry trees and I hated when they ripened and left a mess of berries and bird droppings on the sidewalk. I never thought of mulberries as as fruit for people until my grandfather came to visit and stopped under one of the trees I so hated to eat some berries! He remembered loving them as a child in Tennessee. I've snacked on a few since then but never gathered any or tried to get enough for a recipe. I think you'd have to net the trees for that, the birds love them so. The author of the recipe below must have had some way to keep his berries from being snatched before he could use them.
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