The 1901 Cookbook Archive
No. 1520 — Turnip Pudding
English historical translation of Molokhovets recipe No. 1520 from the 1901 Russian cookbook, retaining original methods and measures.
Boil five fairly large turnips in milk until tender and mash smooth.
Add the crumb of half a French roll, grated and soaked in half a glass of cream or milk, nutmeg, a quarter to a third glass of sugar, five yolks and one and a half spoonfuls of butter.
Fold in five whipped whites, mix and place in a mould. Steam about twenty minutes.
Serve with cream sauce No. 488.
To provide
5 turnips 1 bottle cream or milk 1½ spoonfuls butter and ½ French roll | Nutmeg and ¼ glass sugar, about ⅓ Russian pound 5 eggs and ½ spoonful butter to grease mould 2 rusks |
Original source: Read Russian recipe No. 1520. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.