The 1901 Cookbook Archive
No. 1519 — Chicken Pudding, Another Method
English historical translation of Molokhovets recipe No. 1519 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two chickens, take off the meat, chop and pound it finely and rub through a sieve.
Add ⅜ Russian pound melted butter, salt, pepper, nutmeg and six well-beaten egg yolks, then fold in the whipped whites.
Pour into a buttered and breadcrumb-dusted mould, and steam for half an hour according to the period method.
Serve with white sauce, using crayfish butter instead of ordinary butter if desired.
The feet, wings, heads and other leftover bones can be used for soup.
Original source: Read Russian recipe No. 1519. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.