Ingredients
2 cup blueberries, fresh -or- blueberries, 3
3/4 cup sugar,granulated
1 tsp lemon rind, grated
1 1/4 cup flour, all purpose
1 1/2 tsp baking powder salt
1/4 cup shortening
1 egg, beaten
1 tsp vanilla
2/3 cup milk
1 whipped cream -or-
1 ice cream, opt
Directions
Pouding Renverse des Bleuets
Lemon-flavoured cake batter baked over fresh blueberries makes a
perfect dessert. When I was immersed in French language studies at
Jonqiere's Centre linguistique, Jeannine Renouf treated me to this
recipe and also to a version that she makes with wild raspberries. It
was a delectable kind of immersion.
Combine blueberries, 1/4 cup of the sugar and lemon rind in a
buttered 8 inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl,
cream shortening with remaining 1/2 cup sugar until fluffy. Beat in
egg and vanilla. Add dry ingredients alternately with milk, blending
well after each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for
about 40 minutes, or until a tester inserted in centre comes out
clean. Let cool slightly; turn out onto serving plate. Cut in squares
and serve warm or at room temperature, with whipped or ice cream, if
desired. SERVES: 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne
MacLellan
Servings: 1 servings
Pouding Renverse Des Bluets (Blueberry Upside Down Puddin Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to track the history of meal recipes way back into distant history, at least as far back into history as the Egyptians, and maybe even further. However, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main course and dessert, a very modern way of dining. Additionally, he informs us how the Roman cooks made use of many herbs, including many that are still in use today such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as basil and rosemary. These new foods and spices was responsible for an increase in recipe manuscripts, the majority of which still exist in academic collections. During the following few hundred years, the upper-class families of the West competed with each other to offer the best banquets, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications were in great demand, due to better eduction, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Pouding Renverse Des Bluets (Blueberry Upside Down Puddin recipe.
