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Recipe Name: Indian Fruit 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) Chokecherries or blueberries
4 Cup(s) Water
1/2 Cup(s) Flour
1 Cup(s) Sugar or honey, or to taste
This dish was originally made with chokecherries. These tiny
cherriesare bitter enough to surprise you, and the pit is the biggest
part ofthe fruit. The whole cherry, pit and all, was pounded up and
used topreserve meat, and they are certainly sour enough to do just
that. Whenthey were made into a pudding it must have taken the family's
entirestock of honey to provide enough sweetening. Wild blueberries,
whichcould not be preserved so easily, were also used for this
dish.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.Source: "The Frugal Gourmet Cooks American" by Jeff Smith.Date:
19 Jun 96 09:13:06 EDTFrom: Linda <72752.746@CompuServe.COM>MM-Recipes
Digest V3 #172From the MealMaster recipe list. Downloaded from Glen's
MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 38
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.9mg
Potassium: 12.7mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 1.1g

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