This past February we held an event called the Presidential Plate. The dinner featured the favorite foods of former Presidents John Adams, Frank Pierce, Teddy Roosevelt, and Franklin D. Roosevelt. Based on that night’s menu, I’ve decided if I could travel through time and join one of these presidential families for dinner, I’d pick eating with Franklin and Eleanor Roosevelt. Kind of ironic considering if you were listing Eleanor Roosevelt’s talents you probably would cooking but they served some really interesting dishes.
But considering we’re now in prime blueberry season I thought you might be interested in Eleanor’s Blueberry Pudding recipe which she shared with the talented cooks at the White House. I’m sure the staff questioned preparing this dessert which they probably didn’t meet White House standards. Though I’m sure it was not served at an official White House reception, the Roosevelt family liked it served at their family dinners. In fact it is quite tasty and very, very simple to make. Enjoy!
Eleanor Roosevelt’s Blueberry Pudding
8 slices white bread, crusts removed
1 quart blueberries
¼ cup sugar
Lemon juice (optional)
Whipped cream (optional)
- Cook blueberries with sugar until the mixture becomes juicy. Check to see if berries are sweet enough for you. If not, add more sugar. If too sweet, add a little lemon juice.
- Boil blueberry mixture for about a minute.
- Line the bottom and sides of a bowl with some of bread slices.
- Pour half the blueberry mixture over the bread in the bowl.
- Add another layer of bread then top off with the rest of the blueberry mixture.
- Refrigerate several hours.
- Serve plain or with whipped cream.
PS I also loved Eleanor’s Chicken-Liver Balls made with liver, sweet gherkins, and pickled beets. They’re great! Let us know if you need the recipe.