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Blackberry Pig

----- Original Message ----- 
From: Judy 
Sent: Sunday, November 28, 2010 10:54 AM
Subject: Blackberry pig

My 90 year old Mother was telling me at Thanksgiving of blackberry picking 
as a child. When she got home the cook would wrap the blackberries in a dough, 
wrap the dough in cheesecloth and boil it. Then the cook would drizzle a sauce 
over it (probably homemade caramel). Mother thought the dough had a biscuit 
consistency, but sweeter. The cook called it a blackberry pig.

I would appreciate any similar recipe. I found lots of recipes for individual 
dumplings (Chinese,etc.) and plenty of recipes where the dough is added to the 
hot fruit/sauce, but none for one ball of dough wrapped in cheesecloth.

Thank you in advance for your time,


Hello Judy,

I cannot find any mention of a dessert called a "blackberry pig". The only recipe that I can find that fits your description is the blackberry dumpling recipe below from "Gullah Home Cooking the Daufuskie Way" By Sallie Ann Robinson (2003) (Available at


From: "Lil"
Subject: Blackberry Pig as requested by Judy
Date: Tuesday, July 12, 2016 12:39 PM

Hello I am responding to the request from Judy for BlackBerry pig.
It has been a long-standing tradition in my family to make blackberry pig the recipe is as follows. 4 cups flour 
2/3 cup shortening
4 heaping teaspoons baking powder
1 quart BlackBerries
1 1/2 cups to 2 cups sugar
Mix flour, baking powder and shortening like biscuit dough add enough milk to make a soft dough roll out like cinnamon rolls. 
Put black berries mixed with sugar on then roll up like a pumpkin roll and bend into a horse shoe shaped put into cheesecloth 
and cook in boiling water 2 to 3 hours. 
We would slice it and sprinkle sugar and pour milk over it, it was so delicious.
Sticky-Bush Blackberry Dumpling

From "Gullah Home Cooking the Daufuskie Way" By Sallie Ann Robinson

The Dumpling

2 cups self-rising flour
1/2 cup sugar
2 tablespoons cooking oil * 
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries

By hand, combine the flour, sugar, oil, and milk into a dough and roll out 
into a 1/8-inch-thick circle on a floured counter or board. 
Set the dough atop a clean, dry cotton cloth (cheese cloth works great). 
Wash and drain the blackberries, then place them in the middle of the dough. 
Lifting the edges of the cloth, wrap it and the dough up around the berries 
to make a ball, with the opening at the top. 
Seal the opening of the dumpling completely by pressing the dough together 
with your fingers, then tie the cloth together at the top to surround the dumpling. 
Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes, 
until the dumpling is firm. Remove from the water and allow to cool before unwrapping.

* (Another version of this recipe credited to the same author and posted on the 
Internet calls for 2 tablespoons of vegetable shortening instead of oil. - Phaed)

The Sauce

1/2 cup sugar
1 1/2 teaspoons vanilla extract
14 ounce can condensed milk
1/2 cup melted butter

While dumpling cooks, mix together all of the sauce ingredients and simmer 
the mixture 8 to 10 minutes.

To Serve

Cut the cooked dumpling into individual portions and serve with a splash of warm 
sauce on each. Make more than you think you'll need, because you will eat it all.

Timm sent us another recipe. Note, however, that in this version the blackberries are mashed and mixed with the dough rather than being wrapped in the dough as Judy describes and as in the Gullah recipe, these of which are more like dumpling recipes.

Way back when… this type of dish is referred to as a Sweet Rag Pudding. 
The traditional Rag Pudding originated in England and usually consisted 
of minced meat and onions wrapped in a suet pastry which is then boiled 
or steamed.

In America sweet versions came about with fillings usually of berries 
or stone fruits. A sample is below. 
Timm in Oregon

Blackberry Rag Pudding


2 cups all purpose flour 
1 cup sugar 
1 tablespoon baking powder 
1 cup blackberries or berries of choice
2 large eggs 
1/2 cup evaporated milk 
1 tablespoon real vanilla extract


Mix the flour, sugar and baking powder together in a bowl. Mash the blackberries 
and then combine them with the eggs, milk, vanilla and then with the flour mixture, 
stirring well. Place this mixture in a cloth wrapper, such as a cloth flour sack, 
and tie it securely. Immerse the sack in a pot of boiling water and cook for 25 minutes. 
Untie, slice and serve with your favorite toppings.

Cottage Cheese Cake

----- Original Message ----- 
From: Barbara 
Sent: Monday, November 29, 2010 2:19 PM
Subject: cornflake cheesecake recipe

Hi Uncle Phaedrus,

My mother used to make a cake out of corn flakes, knox gelatin, cottage cheese, 
and the crust was make out of corn flakes, sugar and butter. It was so good, 
and she passed away and I have tried and tried to find the recipe on line and 
have had no luck. I know she got it out of a magazine back in the 70-80's. 
Could you help me? Thanks Barb 

Hello Barb,

See below for what I found.


Cottage Cheese Cake

1 1/2 c. crushed corn flakes
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. margarine, melted
3/4 c. sugar
2 envelopes Knox gelatin
1/4 tsp. salt
2 egg yolks, beaten
1 (6 oz.) can (3/4 c.) evaporated milk
1 tsp. grated lemon peel
24 oz. cottage cheese, sieved or blended
1 tsp. lemon juice
1 1/2 tsp. vanilla
2 egg whites, stiffly beaten
1/4 c. sugar
1/2 to 1 c. whipped cream
9 inch sq. pan

Combine first five ingredients to form crust.  Reserve 1/3 of mixture. 
Press 2/3 mixture on bottom of 9 inch square baking pan.  Chill.  In 
double boiler, combine 3/4 cup sugar, gelatin, and salt.  Stir in egg 
yolks and milk, cooking while stirring until gelatin dissolves.  Remove 
from heat.  Stir in lemon peel, cottage cheese, lemon juice, and vanilla 
into gelatin mixture.  Chill until partially congealed.  Beat egg whites 
until soft peaks form; gradually add 1/4 cup sugar, beating until stiff 
peaks form.  Fold into gelatin mixture.  Fold in whipped cream.  Pour over 
crust.  Sprinkle with remaining crusts.  Chill and serve. 

Persimmon Recipes

----- Original Message ----- 
From: Doris 
To: Phaedrus 
Sent: Monday, November 29, 2010 8:32 AM
Subject: Puckery persimmons

Hello Uncle Phaedrus:

Really enjoy your website. It's pretty neat to look up something from 
your website when people I know ask about something they ate and enjoyed 
in the past they may not have access to anymore. 
One thing that came up with an neighbor recently was persimmons. My neighbor 
remembers eating persimmons as a kid and they "really made you pucker up". 
I remember a couple of kids in 2nd and 3rd grade bringing persimmons to 
school to eat and they always said "Ooh. They're sour!". The kids said the 
persimmons were very sour even when they were ripe. I bought some persimmons 
in the grocery last year and they weren't sour. Are there different types of 
Also, do you have any recipes or know of any persimmon food items one can 
purchase? Thank you, Hayden in Cincinnati.

Hello Hayden,

I have so much persimmon info and so many persimmon recipes on my site that I decided to give them their own page. See: Persimmons


Stuffed Duck Feet

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Stuffed Duck's Feet

12 duck's feet (cleaned, washed & boned till soft)
12 2 1/2in or 6cm fingers Chinese roast pork/ char siew
12 2 1/2in or 6cm srips pork fat
12 2 1/2in or 6cum fingers Chinese turnips (parboiled & drained)
several lengths of duck's intestine or sausage skin (washed & cut 
into 4in/ 10cm lengths for tying)

Seasoning Ingredients (Mixed well)

1 1/2 tbsp cooking wine
2 tsp dark soy sauce
2 tsp sesame oil
3 tbsp soy sauce
2 tsp sugar
1 tbsp water

Season pork fat, turnips and roast pork in seasoning ingredients for 20 minutes.
Wrap a piece of roast pork, pork fat and turnip in the hollow of each duck's foot 
and secure by tying the duck's intestine or sausage skin.
Place on a roasting tray and roast duck's feet in moderately slow over at 175C or 
350F for 15 minutes.
Baste with drippings.
Remove from oven and serve on a serving dish.
Serve with remaining drippings poured over it.

Chicken Saltimbooca

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Food Network - Giada de Laurentiis

Food Network - Mario Batali


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