No. 1487 — White-Bread Pudding Boiled in a Napkin
English historical translation of Molokhovets recipe No. 1487 from the 1901 Russian cookbook, retaining original methods and measures.
Grate the crustless crumb of stale French bread, scald with 1¼ glasses boiling milk, mix and leave about half an hour.
Add seven yolks, half a glass of sugar, optional sliced sweet almonds, three quarters of a glass of raisins, a spoonful of butter and seven whipped egg whites.
Butter a napkin with half a spoonful of butter and boil the pudding in it as described in the general note, for almost an hour.
Pour sabayon No. 490 over it to serve.
To provide
½ Russian pound stale white-bread crumb 1¼ glasses milk, 7 eggs and ½ glass sugar ½ glass raisins, about ¼ pound | Optional lemon zest And ½ glass almonds ½ spoonful butter Sabayon No. 490 |