The 1901 Cookbook Archive
No. 1522 — Carrot Pudding, Another Method
English historical translation of Molokhovets recipe No. 1522 from the 1901 Russian cookbook, retaining original methods and measures.
Fry one glass of raw grated carrot, without squeezing its juice, in a third of a Russian pound of butter until dark yellow.
Add one cup of cream, a spoonful of flour, half a glass of sugar and seven or eight yolks.
Fold in seven or eight whipped whites and mix well. Steam and serve with sabayon No. 490.
To provide
1½ Russian pounds carrots and 6–8 eggs 1 cup cream | 1 spoonful flour and ⅓ pound butter ½ glass sugar |
Original source: Read Russian recipe No. 1522. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.