Indian Fruit Pudding

INGREDIENTS

INSTRUCTIONS

This dish was originally made with chokecherries. These tiny cherries are
bitter enough to surprise you, and the 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 sour enough to do just that. When they were
made into a pudding it must have taken the family's entire stock of honey
to provide enough sweetening. Wild blueberries, which could not be
preserved so easily, were also used for this dish.
Boil the berries in the water. Drain the juice and set aside. Mash the
berries and mix with the flour. Combine the sugar or honey with the juice
and add to the berry/flour mix. Stir well. If lumps are present add a
little more water and continue to stir. Bring to a simmer and stir
constantly until thick. Check for sweetness. Cool and serve.
Source: "The Frugal Gourmet Cooks American" by Jeff Smith.
Date: 19 Jun 96 09:13:06 EDT
From: Linda <72752.746@CompuServe.COM>
MM-Recipes Digest V3 #172
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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