These two delicious strawberry meringue dessert recipes come from around a hundred years ago, when field fresh fruit was the perfect complement to both a light cake and a sweet and smooth homemade pudding that beats anything out of a box you can get today.
Strawberry meringue cake (1919)
Raspberries, blackberries, or huckleberries can be used in place of strawberries if desired
2 cups sifted cake flour
4 teaspoons baking powder
1/2 cup butter
1 cup sugar
4 egg yolks, well-beaten
3/4 cup milk
1 teaspoon vanilla
1/2 cup sugar
4 egg whites, stiffly beaten
1 quart fresh strawberries
1/2 cup sugar
Sift flour once, measure, add baking powder, and sift together three times. Cream butter, add 1 cup sugar gradually, and cream together until light and fluffy. Add egg yolks, then sifted flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 F) 25 minutes. Remove from pans and cool.
Fold 1/2 cup sugar slowly into egg whites. Place two layers on baking sheet. Pile meringue lightly on them and return to moderate oven (350 F) to brown (15 minutes).
Wash and hull berries. Reserve a few choice ones for garnishing. Crush remainder of berries with 1/2 cup sugar. Spread between layers. Garnish top with whole berries. Serve at once.
Add bread crumbs and salt to the milk; melt butter and stir in. Beat the yolks of eggs, add four teaspoonfuls of the sugar, mix thoroughly and then add to the milk and breadcrumbs. Grate the nutmeg and add with the vanilla. At the last, dissolve the soda in a little boiling water and stir in.
Butter a pudding dish and pour this mixture in. Bake in a steady oven until the custard is set. Sweeten your berries, crushing them slightly; spread over the pudding. Then beat the whites of the eggs stiff, add the two remaining tablespoonfuls sugar and cover the berries with this. Place in the oven until a delicate golden brown. Serve cold with cream, sweetened and flavored.