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
Transcribed cooking instructions as an idea can be tracked back into ancient history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these old records were just primitive hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. He also tells us how the ancient Romans were skilled in the use of many different herbs, including many that are still in use today like bay, fennel and asafoetida. Over the following few centuries, the rich families of the West competed to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were highly popular as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Blackberry Cobbler (Gourmet Mag) recipe.
