No. 1498 — Rusk and Almond Pudding
English historical translation of Molokhovets recipe No. 1498 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three heaped spoonfuls of butter with six egg yolks, adding one glass of sugar gradually.
Stir in two glasses of sifted rusks and gradually pour in two glasses of milk.
Add one third glass of blanched chopped sweet almonds, half that quantity of bitter almonds, and half a teaspoon of salt.
Let the rusks swell. Butter and breadcrumb a mould.
Whip six egg whites, fold into the mixture, fill mould three quarters full, cover and cook in a boiling water bath for about an hour.
To provide
6 eggs and 3 spoonfuls, about ⅜ pound, of butter 1 glass sugar and 2 glasses milk | ⅓ glass sweet almonds and half as much bitter almonds ½ teaspoon salt ½ spoonful butter and 2 spoonfuls rusks |