Saturday, September 26, 2009

Flapper Pudding

A quick search online told me that Flapper Pudding is pretty well known. It is in the Snacks and Refreshments cookbook also, under What to Do When It's Your Turn to Serve the Club. The caption says 'so easy even a flapper can make it' and indicates that the recipe is from the 1920's. Nothing with beaten egg whites has turned out to be easy for me, but here's the recipe:

1 cup fine vanilla-wafer crumbs

3/4 cup soft butter or margarine

2 cups sifted confectioners' sugar

2 egg yolks

2 stiff-beaten egg whites

1 9-oz can crushed pineapple, well drained

1/2 cup chopped California walnuts

Spread half of vanilla-wafer crumbs on bottom of 10x6x1 1/2 inch baking dish. Cream together: gradually add confectioners' sugar, beating till light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat 1 minute more. Fold in egg whites (mixture may look curdled) (hm...); beat at medium speed for a few seconds or till smooth. Fold in pineapple and nuts. Carefully spread mixture over crumbs. Top with remaining crumbs.

Chill till firm, 5 hours or overnight. Cut in 10 squares. Garnish with cherries.

While this recipe still looks a little time consuming to me, I thought every reader here would like a break from scary recipes after the sparkling borscht from yesterday. For example, I could have put up the tomato soupshakes...

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