No. 1511 — Meatless Steamed Apple and Almond Pudding
English historical translation of Molokhovets recipe No. 1511 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch and roughly pound half a glass of sweet almonds, thin with one and a half glasses of boiled water and add a little sugar to make almond milk.
Cut half a Russian pound of French bread into thin slices, soak in the almond milk and lay aside.
Oil a saucepan with olive oil and sprinkle with sugar, then alternate layers of soaked bread, sliced apples sprinkled with sugar, jam or fruit purée and more bread.
Steam until cooked.
For sauce mix half a glass of syrup, a quarter glass of Madeira or port, and one glass water; add sugar if needed and bring to a boil.
Stir in a teaspoon of potato flour diluted in water and boil while stirring briskly for two or three minutes. Pour over the pudding.
To provide
½ glass sweet almonds 5–10 bitter almonds 1 French white roll 1 spoonful olive or almond oil ½ glass sugar and ½ glass jam | 6 apples and ½ glass syrup ½ glass Madeira 1 teaspoon potato flour Extra sugar if syrup is not sweet |