A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be made with raspberries. Beat the egg whites very stiff with sugar and flavoring of choice. Serve with fruit sauce made of raspberries.
Preserved exactly as written in the original source
Make of one large teacupful of cracker crumbs, one quarter of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar
Flavor with vanilla, adding a little pinch of salt
Bake in a moderate oven
When done, spread over the top, while hot, a pint of well-sugared raspberries
Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefers
Spread this over the berries and bake a light brown
Serve with fruit sauce made of raspberries
Modern guidance to help you succeed with this vintage recipe
The cracker crumbs act as a starch-based structure similar to bread pudding, absorbing milk while the eggs provide protein that coagulates during baking to set the custard. The meringue topping creates an insulating layer that protects the raspberries from overcooking while browning through the Maillard reaction. Baking the meringue directly on hot pudding helps it adhere and sets the bottom layer quickly, preventing weeping.
The cracker crumbs can be prepared up to 1 week ahead and stored in an airtight container at room temperature. The pudding base (without meringue and raspberries) can be baked up to 1 day ahead, cooled completely, covered, and refrigerated. To finish, bring to room temperature, top with sugared raspberries and meringue, then bake.
This dessert is best served the day it's made, as the meringue will weep and the raspberries will release juice upon standing. If you must store leftovers, cover loosely with plastic wrap and refrigerate for up to 2 days, though the meringue will lose its crisp texture and become soft and syrupy.
AI-generated tips from Chef Cecil's culinary database
The cracker crumbs can be prepared up to 1 week ahead and stored in an airtight container at room temperature. The pudding base (without meringue and raspberries) can be baked up to 1 day ahead, cooled completely, covered, and refrigerated. To finish, bring to room temperature, top with sugared raspberries and meringue, then bake.
This dessert is best served the day it's made, as the meringue will weep and the raspberries will release juice upon standing. If you must store leftovers, cover loosely with plastic wrap and refrigerate for up to 2 days, though the meringue will lose its crisp texture and become soft and syrupy.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
