No. 1512 — Rye Rusk Pudding
English historical translation of Molokhovets recipe No. 1512 from the 1901 Russian cookbook, retaining original methods and measures.
Pound and sift rye rusks. Cream eight yolks with half a glass of fine sugar and a spoonful of unsalted butter until pale.
Add half a glass of powdered rusks, four or five cardamom seeds, and ground cloves, cinnamon, lemon zest or nutmeg as desired.
Mix thoroughly, fold in eight whipped whites and put into a mould buttered with half a spoonful of butter and dusted with a quarter glass of rye rusks.
Steam about half an hour or bake briefly.
Turn out onto a dish and serve sugar and cream, sabayon, rum sauce No. 494 or milk sauce No. 488.
To provide
¾ glass rye rusks and 8 eggs ½ glass sugar and 1½ spoonfuls butter Cloves and cinnamon | Lemon zest and cardamom Nutmeg Cream or sauce |