No. 1515 — Another Chestnut Pudding with Fruit and Rice
English historical translation of Molokhovets recipe No. 1515 from the 1901 Russian cookbook, retaining original methods and measures.
Peel raw chestnuts, put with melted butter in a covered pan and cook gently, stirring often, until the inner skins loosen.
Remove the skins, continue cooking until tender, and press the hot chestnuts through a fine sieve.
Put the purée in a stoneware bowl and add fine vanilla sugar, shredded candied fruit, raisins, currants, sultanas and rice cooked in cream.
Add four whole eggs and five additional yolks, a small glass of liqueur or maraschino and two small glasses of rum. Mix well.
Transfer to a buttered mould and steam until set.
Turn out, pour hot rum over it and ignite for presentation, as the historical author instructs.
To provide
1 Russian pound chestnuts 1 vershok vanilla ⅛ pound sugar, stated as 1 glass ½ pound raisins, currants and sultanas About 1½ glasses dried fruit and ½ glass rice Candied fruit | ¾ glass thick cream ¾ glass thin cream and 9 eggs 1 small glass liqueur and 2 small glasses rum ½ spoonful butter to grease the mould Rum for serving |