The 1901 Cookbook Archive
No. 1513 — Walnut Pudding
English historical translation of Molokhovets recipe No. 1513 from the 1901 Russian cookbook, retaining original methods and measures.
Shell and finely pound one Russian pound of walnuts. Mix with six yolks creamed with sugar and two spoonfuls of melted butter.
Moisten one glass of grated French bread little by little with two glasses of whole milk and leave until swollen.
Mix the bread into the walnut mixture, fold in six beaten whites, and immediately pour into a buttered, breadcrumb-dusted mould.
Steam for one and a half hours or bake for three quarters of an hour. Serve with freshly melted butter.
To provide
1 Russian pound walnuts and 6 eggs 2 spoonfuls melted butter and 2 glasses milk | 1 glass grated bread and ½–1 glass sugar Melted butter to serve |
Original source: Read Russian recipe No. 1513. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.