A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You can substitute any fresh fruit or jams your taste prefers. Serve hot with flavored cream and sugar.
Preserved exactly as written in the original source
Fill teacups alternately with a layer of batter and then of apples chopped fine
Steam one hour
Serve hot with flavored cream and sugar
Modern guidance to help you succeed with this vintage recipe
Steaming creates a moist cooking environment that gently sets the egg proteins without the risk of curdling, resulting in a tender, pudding-like texture. The baking powder releases carbon dioxide when moistened and again when heated, creating a light, airy structure despite the dense apple filling. Layering the batter and apples ensures even distribution and prevents the fruit from sinking, while the extended steaming time allows the apples to soften completely and release their juices into the surrounding batter.
The batter can be prepared up to 2 hours ahead and refrigerated; bring to room temperature and give it a quick stir before layering with apples. The puffets are best served immediately after steaming, but assembled cups can sit at room temperature for up to 30 minutes before steaming if needed.
Store leftover puffets in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 45 seconds or steam for 5 to 8 minutes until warmed through. The texture will be slightly denser than when freshly made.
AI-generated tips from Chef Cecil's culinary database
The batter can be prepared up to 2 hours ahead and refrigerated; bring to room temperature and give it a quick stir before layering with apples. The puffets are best served immediately after steaming, but assembled cups can sit at room temperature for up to 30 minutes before steaming if needed.
Store leftover puffets in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 45 seconds or steam for 5 to 8 minutes until warmed through. The texture will be slightly denser than when freshly made.
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