The 1901 Cookbook Archive
No. 1504 — Rye Bread Pudding
English historical translation of Molokhovets recipe No. 1504 from the 1901 Russian cookbook, retaining original methods and measures.
Take one and a half glasses of grated, undried rye bread and pour in melted butter.
Cream until pale and add about four spoonfuls of sour cream, six egg yolks, some ground cloves and cinnamon and half a glass of sugar. Mix very well.
Fold in six whipped egg whites, transfer to a mould and steam for one hour.
Turn out onto a dish and pour melted butter over it.
To provide
1½ glasses grated rye bread 4 spoonfuls sour cream and ½ glass sugar 1½ spoonfuls butter and 6 eggs | Cloves and cinnamon 2 rusks ¼ Russian pound butter to pour over pudding |
Original source: Read Russian recipe No. 1504. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.