The 1901 Cookbook Archive
No. 1031 — Another Steamed Chicken Pudding
English historical translation of Molokhovets recipe No. 1031 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two young hens, remove the tender meat, mince finely, pound and rub through a sieve.
Add ⅜ Russian pound of melted butter, salt, pepper, nutmeg and four to six well-beaten yolks.
Fold in the beaten whites, mix and transfer to a prepared pudding mould as described in the preceding recipe.
Steam for half an hour, according to the cookbook's steamed-pudding instructions.
Pour over white sauce No. 422; crayfish butter may replace ordinary butter in the sauce. Use the chicken broth for soup.
Historical editorial note: The historical steam duration is not a modern poultry temperature standard.
Original source: Read Russian recipe No. 1031. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.