2 tbsp cornstarch
1 tbsp lemon juice
1 cup flour
1/2 tsp salt
1 vanilla ice cream
1 1/2 cup sugar
4 cup blackberries, picked over, r
1 tsp baking powder
6 tbsp unsalted butter, cold, cut i
Directions
In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite
Servings: 1 servings
Blackberry Cobbler (Gourmet Mag) Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit; Gourmet; Pie
The History of Recipes
Written cooking instructions as a concept can be tracked back into the far past, certainly as far into history as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these old recipes were just basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. He also recounts how the ancient Romans were skilled in the use of a good variety of herbs, including some familiar names such as basil, rue and parsley. For the centuries that followed, the powerful families of the West competed to serve the most exotic meals, and as a result the best chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe books are highly popular mostly due to increased literacy, people having increased leisure time and having more money to spend. The arrival of television brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Blackberry Cobbler (Gourmet Mag) recipe.
