Blackberry Roll

Bourrelet aux Mures

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Blackberries
  • A Plain Paste, Not Too Flaky

Method

Make a plain paste, which should be rather firm, to prevent the Berries from escaping. Roll this out to about one and a half feet in length, or one foot, according to the size of the family and the number of guests, one foot being ample for a family of six. Spread the Blackberries, which you will have carefully picked, over this paste, and then carefully roll over and over until the entire paste is taken up. Then sew in a clean piece of white muslin, and put into a kettle of boiling water. Let it boil continuously for at least two hours and a half. Then take out, let it cool slightly, rip the cloth which binds it, and serve immediately with a Hard Sauce or Cream or Brandy Sauce.

Peach Rolls, Apple Rolls, Banana, Strawberry, Raspberry, Cherry and Currant Rolls, and Plantain Rolls are made in the same manner. Always slice and peel the Peaches and stone them; also stone the Cherries, and peel and seed the Apples. Peel the Plantains and Bananas and slice very thin before rolling in the dough. Some serve the Roll cold, but then it is always a little tough, for the boiled dough hardens easily. A Boiled Pudding should always be eaten hot. The Pudding may be boiled in a mold, in which case it should be well covered, and the mold first buttered.

The fruits may be mixed, in which case excellent results are produced.