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Blueberry Grunt

Early attempts to adapt the English steamed pudding to the primitive cooking equipment available to the Colonists in New Englans resulted in the grunt and the slump, a simple dumpling-like pudding (basically a cobbler) using local fruit. Usually cooked on top of the stove. In Massachusetts, they were known as a grunt (thought to be a description of the sound the berries make as they stew). In Vermont, Maine, and Rhode Island, the dessert was referred to as a slump. [http://whatscookingamerica.net/History/CobblerHistory.htm]


From: http://www.myrecipes.com/recipe/blueberry-dumplings-10000000436269/

Ingredients

  • 2 1/2 cups blueberries, divided
  • 2/3 cup sugar
  • 1 cup water
  • 2 1/4 cups Bisquick
  • 1/2 to 2/3 cup milk

Preparation

Bring 2 cups blueberries, sugar, and 1 cup water to a boil. Boil 5 minutes. Combine Bisquick and milk; drop dumpling mixture in with a soup spoon. Add remaining 1/2 cup blueberries. Cover, reduce heat, and simmer 20 minutes. Serve with cream

NOTE: Batter for dumplings should be stiff.

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