No. 1514 — Chestnut Pudding
English historical translation of Molokhovets recipe No. 1514 from the 1901 Russian cookbook, retaining original methods and measures.
Cook two glasses of peeled chestnuts in half a bottle of cream or milk until soft and sieve.
Take two glasses of the purée, thin with the remaining cream, add half a glass of sugar and ⅛ Russian pound butter rubbed with three quarters of a glass of flour.
Cook briefly, cool and fold in six whipped egg whites.
Transfer immediately to a buttered, breadcrumb-dusted mould and steam one and a half hours or bake three quarters of an hour.
Turn out and serve with fresh melted butter.
To provide
1 bottle cream or milk ½ glass sugar and ¾ glass flour About 1 Russian pound chestnuts and 5 eggs | 1½ spoonfuls butter and 2 rusks Sauce separately |