Country Road Inn seems to be popping up more than ever before. We settled the cheese spread last week, but a search a couple days ago in my files of fruit recipes, looking for my cranberry mincemeat, brought up another reminder.
This summer I discovered a very yellow-brown, tattered newspaper clipping from an equally old column by Delmer Robinson, the late Charleston Gazette food editor.
The snippet was folded between the pages of a cookbook that I found at an estate sale, and as Robinson penned: “I received a recipe from a good cook, Mrs. Fred G. Bannerot III, who writes: ‘I never enjoyed bread pudding until I found this recipe.’ ”
She was speaking of Strawberry Bread Pudding, the recipe in the clipping. However, hand-written in the margin was “Jarroll’s Country Rd. Inn near Summersville.”
I took it to mean that Bannerot had written it to show that perhaps the recipe was from the Inn.
I couldn’t resist making it back at the time of my discovery and thought you might like to see it and give it a try as well.
The recipe doesn’t say, but it appears the strawberries should be sweetened. Most are, in those 10-ounce packages.
The more common 16-ounce containers of sweetened berries wouldn’t hurt if you can’t find the 10-ounce versions. And I would switch milk to half-and-half cream. Is there any cook anywhere who doesn’t alter a recipe?
After the cheese spread and now dessert has come into 2018, I can only believe the late Mama Jarroll would be so proud and pleased to know her culinary legacy is still going strong.
