No. 1508 — Rice or Millet Pudding and Thirteen Sauces
English historical translation of Molokhovets recipe No. 1508 from the 1901 Russian cookbook, retaining original methods and measures.
Wash one glass of rice or millet, blanch once in water and drain. Boil in three glasses of milk until there are at least two glasses of groats when rubbed through a sieve.
Sieve, beat in five yolks, fine sugar, half a glass of cream and half a spoonful of butter.
Flavour with vanilla or lemon zest, four drops of lemon or rose oil, or ten bitter almonds as the period recipe suggests.
Fold in five whipped whites and transfer to a buttered mould sprinkled with rusks or coarsely crushed sugar. Steam until set.
Turn out, pour a little sauce on top and offer the remainder in a sauceboat.
The author gives thirteen options: 1) sabayon No. 490; 2) chocolate sauce No. 491; 3) red-wine sauce No. 482; 4) cherry sauce No. 483; 5) plum sauce No. 484; 6) raspberry or strawberry sauce No. 485; 7) syrup sauce No. 486; 8) almond sauce No. 487; 9) vanilla milk or cream sauce No. 488; 10) cranberry sauce No. 489; 11) rum sauce No. 494; 12) cream, sugar and cinnamon; 13) almond milk No. 492.
For a green rice pudding, sort and wash half a Russian pound of spinach, boil in salted water with soda, rinse cold, squeeze, chop and sieve.
Mix half the spinach with the cooked rice and the other half into finished vanilla milk or cream sauce No. 488, without boiling the spinach in the sauce. Use vanilla-scented sugar No. 3055, Part II, for the pudding.
To provide
1 glass rice or millet ½ glass sugar ½ spoonful butter Vanilla, lemon zest or another flavouring | 3 glasses milk and 5 eggs ½ spoonful butter 2 rusks or 2 lumps sugar |