The 1901 Cookbook Archive
No. 1516 — English Chestnut Purée Pudding
English historical translation of Molokhovets recipe No. 1516 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with a glass of sugar until pale.
Melt a spoonful of butter in a saucepan, add a glass of dry chestnut purée prepared as in No. 1515 and stir.
Add one glass of almost finely crushed sweet almonds, the sugared yolks and vanilla- or lemon-scented sugar No. 3055.
Beat well and fold in six whipped whites.
About half an hour before serving transfer to a buttered mould and steam covered until done.
Turn out, pour over some sabayon and serve the rest separately.
To provide
6 eggs and ½ Russian pound sugar 1 spoonful butter ¾ Russian pound chestnuts | 1 glass almonds 1 spoonful scented sugar Sabayon separately |
Original source: Read Russian recipe No. 1516. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.