1937 Vintage Easter Recipe: Strawberry Puff Pudding
This recipe for Strawberry Puff Pudding is from my March 25th, 1937 copy of "What the Well Dressed Table Will Wear for Easter" published by A&P. It's an airy, fruity gooey delight!
Notice that the mirror being held by the woman standing behind the seated lady looks like a giant egg about to be cracked on her head? The covers on the A&P menus in my collection are fun and sometimes mildly deranged.
I made my own gluten-free, lower sugar adaptation:
16 oz sliced fresh strawberries: 145 calories
1/4 cup organic sugar: 180 calories
2 tbsp Bob's Red Mill tapioca flour: 50 calories
2 large organic eggs: 140 calories
6 tbsp organic sugar: 270 calories
1/8 tsp salt
1/4 tsp cream of tartar
3 tbsp sifted Bob's Red Mill oat flour: 90 calories
3 tbsp sifted Acadia Light Buckwheat flour: 100 calories
Place the sliced strawberries, 1/4 cup sugar and tapioca flour in a saucepan. (Shown in my 1940s glass pan.)
Cook on medium low for about five minutes while gently stirring until the sugar and tapioca is syrupy.
Beat the egg yolks with an electric mixer until thick, then add the 6 tbsp of sugar and beat again.
Thoroughly clean the beater heads, then in a separate bowl beat the egg whites until very bubbly, then add the salt ad cream of tartar and beat again until stiff.
Fold in the egg whites into the sugared yolks (not the other way around as originally instructed). Slowly shake the flour into the batter, about one tbsp at a time, and blend with a wooden spoon. Make sure there are no lumps.
Fill a baking pan with about 1/4 inch of water, and scoop 1/5th of the strawberry mixture into each one of five ramekins. Pour 1/5th of the batter on top of each. Pop any larger bubbles with a toothpick before placing them in the shallow pan of water and baking in a pre-heated 325 degree oven for 40 minutes.
Do a toothpick test after forty minutes; it should come out clean. If not, place them back in for another five minutes and test again. Let the puffs cool on a wire rack. Although the original recipe said to serve this cold, I ate one while still very warm and I very glad I disobeyed. It's wonderful either way!