A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). In strawberry season, substitute a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce.
Preserved exactly as written in the original source
Rub the butter into a cupful of sugar
Beat the yolks very light, and stir these together to a cream
The bread crumbs soaked in milk come next, then the flavoring
Bake in a buttered pudding-dish—a large one and but two-thirds full—until the custard is 'set'
Draw to the mouth of the oven, spread over with jam or other nice fruit conserve
Cover this with a meringue made of the whipped whites and half a cupful of sugar
Shut the oven and bake until the meringue begins to color
Eat cold with cream
Modern guidance to help you succeed with this vintage recipe
Soaking bread crumbs in milk allows complete hydration and breaks down starch molecules, creating a smooth custard base rather than lumpy pudding. The custard 'sets' when egg proteins coagulate around 170-180°F, forming a stable network that traps liquid. Adding meringue after the custard sets prevents the egg whites from weeping—the low oven temperature gently dries the meringue while the residual heat from the pudding cooks it through, creating a stable foam that won't collapse.
The bread crumb and milk mixture can be prepared up to 4 hours ahead and refrigerated. Bring to room temperature before adding the egg mixture. The baked pudding (before adding meringue) can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then proceed with the jam and meringue topping.
Store covered in the refrigerator for up to 3 days. The meringue will soften and weep slightly during storage but remains edible. For best texture, consume within 24 hours of adding the meringue. Do not freeze, as the custard will become watery and grainy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The bread crumb and milk mixture can be prepared up to 4 hours ahead and refrigerated. Bring to room temperature before adding the egg mixture. The baked pudding (before adding meringue) can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then proceed with the jam and meringue topping.
Store covered in the refrigerator for up to 3 days. The meringue will soften and weep slightly during storage but remains edible. For best texture, consume within 24 hours of adding the meringue. Do not freeze, as the custard will become watery and grainy upon thawing.
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