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Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression [1] in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. [2]
^ Micheline Mongrain-Dontigny, Traditional Québec Cooking : A Treasure of Heirloom Recipes, La Tuque : Éditions La Bonne recette, 1995, 156 p. (ISBN 978-2-9804058-2-2) ^ Micheline Mongrain-Dontigny, L'Érable, son histoire, sa cuisine, Saint-Jean-sur-Richelieu, Éditions La Bonne recette, 2003, 127 p.
In 1669, René-Robert Cavelier de La Salle [5] settled in New France at the foot of the fiery rapids of the Sault Saint-Louis in Ville-Marie (now called Montreal). La Salle's dream, even his obsession, was to find the passage west to the "Vermeille Sea" -what he called the Pacific Ocean - to reach China .
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices.
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Poutchine au sac (lit. ' pudding in a bag ') is a Métis bag pudding dish made of beef suet, flour, brown sugar, raisins, currants, and milk.The ingredients are combined in a cotton bag or sealer jars, then steamed.
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