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 Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to track the history of written recipes far back into antiquity, in truth as far as the early Egyptians, and maybe even further. Interesting though that maybe, these, early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used many different aromatic flavors, including a few you will know such as basil, mint and parsley. Over the following few hundred years, the upper-class families of the West competed with each other to serve the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Pouding Renverse Des Bluets (Blueberry Upside recipe.
