These eight French Jesuit missioners, the first canonized saints of the North American continent, labored and died among the most barbaric of red men in the most impenetrable fastnesses of the 17th-century New World. After struggling with unbelievable privations and hardships, they were severely tortured and martyred by the Iroquois Indians between the years 1642 and 1649. Fathers Isaac Jogues and Anthony Daniel and the two lay oblates, John Lalande and Rene Goupil, gave their lives in what is now New York State; Fathers John de Brebeuf, Gabriel Lalemant, Charles Garnier, and Noel Chabanel in central Canada.
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My children’s interest led us to this impromptu Saintly treat. We imagined that St. Isaac Jorgues, St. John De Brebeuf, and their companions would have eaten something similar while on their mission among the Huron Indians since the Huron Indians supplemented their diets with wild blueberries.Although agriculture was important in the economy of the Huron, it was not the only source of subsistence. Berries, particularly strawberries, blueberries, raspberries, and blackberries, were plentiful. Fruits were fried for winter use, to be used as preserves for the sick, to give taste to sagmite, ad to put into the small cakes that were baked in the ashes. ~ An Ethnography of the Huron Indians, 1615-1649
The ordinary meal of soup was sometimes supplemented with unleavened cornbread baked under the ashes. This bread occasionally hand beans of wild fruits added to it. To make bread, corn was first pounded into flour in a wooden mortar and the hull removed by fans made of tree bark. The corn was boiled for a short time in water and wiped and dried a little, then crushed and kneaded with warm water, shaped like cakes or tarts (an inch long), and baked in the ashes. To the dough might be added beans that been been boiled separately. Sometimes dried or fresh fruits, such as raspberries, blueberries, strawberries, and blackberries were added. ~ An Ethnography of the Huron Indians, 1615-1649~~~ Additional resources on St. Jogues and the First American Martyrs are listed here.
This recipe is modified from Paula Deen’s Pineapple Blueberry Crunch Cake Sweetie and Sparkles collected the ingredients.
Sweetie crushed our pineapples while Sparkles melted the butter.
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Recipe: St. Jogues - Huron Indian Blueberry Crunch Cake
Prep Time: 10 min. | Cook Time: 35-45 min.| Difficulty: Easy | Servings: 8-12
INGREDIENTS:
- 3/4 cup butter
- 1 (20-ounce) can crushed pineapple, with juice
- 1 (20-ounce) can blueberry pie filling
- 1 box gluten-free yellow cake mix
PREPARATION INSTRUCTIONS:
- Pre-heat oven to 350 degrees
- Butter a 9x13 casserole dish
- Pour the pineapple with juice in the casserole dish
- Evenly spread the blueberry filling over the pineapples
- Cover with dry yellow cake mix
- Drizzle with melted butter over the cake layer
- Bake for 35 to 45 minutes at 350 degrees
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