Subject: Re: Fig Cake with Loblolly Sauce
Date: 9/17/2018 10:46 AM
On 9/16/2018 9:15 PM, Lisa wrote:
Greetings Uncle Phaed,
A friend is looking for a loblolly, or maybe lop lolly, sauce recipe for a fig cake her grandmother
used to make. The grandmother lived in the Green, NY area. She made a layered white cake and added
fig jam between the layers (she boiled the figs in sugar and water until thickened), She cooked the
loblolly sauce on top of the stove then poured over the cake.
Sorry, I cannot find any mention of a sauce called "loblolly", "lob lolly", "loplolly", or "lop lolly."
I checked not only on the Internet, but also in regional, historical, and other cookbooks.
There is a savory stew called "loblolly", and "hasty pudding" was sometimes been called "loblolly."
British sailors called their gruel "loblolly."
I must say also that I could not find a town in New York called simply "Green, NY." It must be so
tiny as not to be on maps or it must have been abandoned long ago.
I will post this for reader input.
This is not a recipe for "fig cake with loblolly sauce,", but it occurs to me that since "hasty pudding"
was once known as "loblolly," the sauce that is served over "hasty pudding" might have once been called
"loblolly sauce", and some cooks may have served it over other desserts, such as fig cake.
See below for a recipe from here: http://www.welike2cook.com/2013/11/cornmeal-hasty-pudding.html
Hasty Pudding Sauce
1/2 teaspoon baking soda
1 tablespoon maple syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm over hasty pudding.