The 1901 Cookbook Archive
No. 1517 — Slavic Pudding
English historical translation of Molokhovets recipe No. 1517 from the 1901 Russian cookbook, retaining original methods and measures.
Mix three quarters of a glass of fine sugar, two tablespoons chopped sweet almonds, one tablespoon grated chocolate, two tablespoons sifted brown bread and six whole eggs.
Thin with four glasses of cream and add a quarter Russian pound of scalded, peeled and dried raisins.
Transfer to a buttered mould. About an hour before serving, steam as described in the general note.
Turn out onto a dish and serve with wine sauce, cited in the original as No. 1534.
Historical editorial note: The source's reference to wine sauce No. 1534 does not match that recipe's title (sago and pistachio pudding).
Original source: Read Russian recipe No. 1517. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.