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Recipe Name: Indian Blueberry Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1 Pound(s) Blueberries, fresh or frozen
4 Cup(s) Water
1/2 Cup(s) Flour
1 Cup(s) Sugar or honey, to taste
This dish was originally also made with chokecherries. I had no
ideawhat a chokecherry was since they are not found in the
PacificNorthwest. However, my artist, Chris Cart, sent me some
chokecherriesfrom Maine. These tiny cherries are bitter enough to
surprise you, andthe pit is the biggest part of the fruit. The whole
cherry, pit and all,was pounded up and used to preserve meat, and they
are certainly sourenough to do just that. When they were made into a
pudding it must havetaken the family's entire stock of honey to provide
enough sweetening.Wild blueberries, which could not be preserved so
easily, were also usedfor this dish. You can use frozen and have an
Indian meal at any time ofthe year.Boil the berries in the water. Drain
the juice and set aside. Mash theberries and mix with the flour.
Combine the sugar or honey with thejuice and add to the berry/flour
mix. Stir well. If lumps are presentadd a little more water and
continue to stir. Bring to a simmer and stirconstantly until thick.
Check for sweetness. Cool and serve.From <The Frugal Gourmet Cooks
American>. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 81
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 70.9mg
Carbohydrates: 18.9g
Fiber: 2.1g
Sugar: 7.6g
Protein: 1.6g

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