No. 1489 — English Pudding with Bone Marrow
English historical translation of Molokhovets recipe No. 1489 from the 1901 Russian cookbook, retaining original methods and measures.
Grate half a Russian pound of crustless white-bread crumb and soak in no more than one glass of milk.
Cream one and a half spoonfuls of butter until pale, beat in seven or eight yolks one at a time, then add a quarter pound of finely chopped ox marrow and a quarter pound of sugar.
Add lemon zest or seven or eight bitter almonds, a quarter glass of chopped sweet almonds, a quarter glass of washed and dried raisins, a quarter glass of currants, cinnamon and salt.
Mix well, fold in seven or eight whipped whites and boil in a napkin for three or four hours.
Serve with rum and sabayon No. 490 or sauce No. 495.
To provide
½ Russian pound white-bread crumb 1 glass milk and 7–8 eggs ¼ pound bone marrow and ½ glass sugar 1½ spoonfuls butter ¼ glass sweet almonds | 7–8 bitter almonds ¼ glass raisins ¼ glass currants, cinnamon and salt ½ spoonful butter for the napkin Sabayon and rum |