No. 1523 — Delicious Cornflour Pudding
English historical translation of Molokhovets recipe No. 1523 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a glass of butter until pale with a glass of fine sugar.
Mix one glass of fine wheat flour with half a glass of maize flour and a teaspoon of cream of tartar.
Mix half a teaspoon of baking soda into half a glass of milk. Combine all ingredients thoroughly.
Add two to four drops of lemon oil or lemon zest and carefully fold in five or six whipped egg whites.
Pour into a buttered mould sprinkled with breadcrumbs, bake and turn onto a dish.
Serve with sabayon No. 490, milk sauce No. 488 or rum sauce No. 494.
The author notes this can be baked like a baba for tea or coffee; use the yolks for sabayon, chocolate or another dish.
To provide
½ glass maize flour ½ glass butter and 1 glass sugar ½ glass milk and 1 glass fine wheat flour 5–6 eggs and lemon oil | Cream of tartar and baking soda ½ spoonful butter and 2–3 rusks Sauce separately |