No. 1521 — Carrot Pudding with Cinnamon
English historical translation of Molokhovets recipe No. 1521 from the 1901 Russian cookbook, retaining original methods and measures.
Grate enough raw carrots to make four glasses and squeeze out every drop of juice.
Fry with ¼–½ Russian pound of butter until the carrot turns brown. Remove from the fire and beat with a spatula over ice until pale.
Beat in three yolks and continue whipping, then add half a cup of sugar and two or three teaspoons of sifted cinnamon.
Fold in five whipped egg whites, mix well and transfer to a buttered, rusk-dusted mould. Steam for a full hour.
Turn onto a dish and serve with sabayon, melted butter or milk sauce No. 488. The author remarks that it is hard to guess this pudding is made from carrots.
To provide
1½–2 Russian pounds carrots and 5 eggs ¼–½ pound fresh butter | ½ glass sugar and 2–3 teaspoons cinnamon Additional butter or sauce |