No. 1486 — Fresh Curd Cheese Pudding
English historical translation of Molokhovets recipe No. 1486 from the 1901 Russian cookbook, retaining original methods and measures.
Press two Russian pounds of very fresh tvorog (curd cheese), then rub through a sieve.
Add five eggs and half a glass of sugar, mix until smooth, then a quarter pound of very fresh butter and two heaped teaspoons of flour.
Beat with a wooden spatula for at least half an hour, then stir in raisins.
Butter a napkin with half a spoonful of butter, place the mixture inside and boil as described in the general pudding note, for about two hours.
Serve with melted butter, cherry syrup, milk sauce No. 488, rum sauce No. 494 or chocolate sauce No. 491.
To provide
2 Russian pounds curd cheese and 5 eggs ¼ Russian pound butter and ½–¾ glass raisins Candied orange peel | 2 heaped teaspoons flour ½–¾ glass fine sugar Sauce ingredients separately |