No. 1495 — Bread and Spinach Pudding
English historical translation of Molokhovets recipe No. 1495 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the crust from one stale five-kopeck French roll and dry it for crumbs. Cut about half a pound of bread crumb into small pieces and scald with 1¼ glasses of boiling milk.
Mix immediately, cover and let swell for half an hour, then smooth or sieve. Add about a quarter teaspoon of salt.
Clean young spinach, remove roots and rinse, then boil in three glasses of water with a teaspoon of salt and half a teaspoon of baking soda.
Drain, rinse cold, squeeze and sieve. Use about a quarter pound of prepared spinach for a light green pudding or more for a deeper shade.
Beat six yolks pale with two thirds of a glass of sugar, combine with the bread and spinach, add about an eighth of grated nutmeg and a spoonful of soft fresh butter.
Butter a ring mould with a tight lid, sprinkle thickly with the dried crushed bread crust and chill to set the butter.
Whip six egg whites and fold carefully into the mixture. Fill the mould no more than three quarters full and close tightly.
Place in a saucepan of boiling water reaching halfway up the mould. Add boiling water every ten minutes as necessary without letting it enter the lid.
Boil in the water bath at least one hour according to the period instructions. Sabayon No. 490 may be served separately.
To provide
One five-kopeck French roll 1¼ glasses cream or milk ⅔ glass sugar 6 eggs and ⅛ Russian pound butter Nutmeg | ½–1 Russian pound spinach and ½ teaspoon soda 1 teaspoon salt ½ spoonful butter and 1–2 rusks Sabayon No. 490 |