My quest to make another U.S. President-inspired July 4 recipe started out promisingly enough when I found First Lady Eleanor Roosevelt’s contribution to The All American Cookbook: Favorite Recipes of Famous Persons.This book, sponsored by Floral Rebekah Lodge No. 75 in Sherman, NY, was published in 1954. Its “Famous Persons” include U.S. Senators, mayors and governors from around the U.S. (though mostly their wives contribute recipes), and, inexplicably, the president of Trefflich Wild Bird and Animal Company in New York City!
The three-ingredient Roosevelt recipe looked like a no-brainer, but alas, the directions were too cryptic. I cooked the blueberries (choosing to add the zest of 1 orange, juice from half the orange, and 1 tablespoon brown sugar), cut off the bread crusts, and layered the casserole. The result? Soggy blueberry-soaked bread. Thank goodness for ice cream to mask the mess. If anyone has suggestions for how to improve this kind of dessert, let me know. For my next act of patriotism, I’ll choose foolproof vanilla ice cream with blueberries and raspberries on top.
Eleanor Roosevelt’s Blueberry Pudding (1950s)
Cut crusts off white bread and line a
casserole with it. Pour in cooked berries to cover bottom and place another layer of white bread on top. Place more berries and more bread continuing thus alternately until casserole is filled with berries on top. Place in the refrigerator until well chilled and serve with cream, plain or whipped.