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
1/4 cup sugar
2 tbsp Bob’s Red Mill tapioca flour
2 large eggs
6 tbsp sugar
1/8 tsp salt
1/4 tsp cream of tartar
3 tbsp sifted Bob’s Red Mill oat flour
3 tbsp sifted Acadia Light Buckwheat flour
Place the sliced strawberries, 1/4 cup sugar and tapioca flour in a saucepan. (Shown in my 1940s glass Pyrex saucepan.)
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. Add the salt and cream of tartar, then 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.
Although the original recipe said to serve this cold, I ate one while still very warm. I’m so glad I did! This puff pudding is wonderful warm or cold.