BESSIE'S BLACKBERRY
DUMPLINGS Copyright
2003 by Robin Barger or contributors as shown.
From Joseph E. Dabney
SMOKEHOUSE
HAM, SPOON BREAD, & SCUPPERNONG WINE
Cumberland House, Nashville, TN,
1998, p. 362.
Blackberry dumplings figured high
among dishes across Appalachia and
much of the South. Here's a recipe adapted
from one offered by Bessie
Mae Eldreth of Boone, North Carolina, as quoted in
the Smithsonian Folklife Cook Book:
Berry mix
1 quart
blackberries
1-1/4 cups sugar
2 cups water
Dumpling Dough
3 to 4
cups self-rising flour
1 cup shortening
1/2 cup buttermilk
1/2 cup
milk
To make dumplings, fill a large mixing bowl almost full with sifted
flour and make a hole in the middle.
Mix in buttermilk, milk, and shortening.
Knead dough, then tear off pieces.
Bring blackberries, sugar, and water to a
boil. Drop in dumpling dough.
Cover and simmer until dough is
done.
Donated for use by Mary Harbinson
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