The 1901 Cookbook Archive
No. 1525 — Walnut Pudding, Another Recipe
English historical translation of Molokhovets recipe No. 1525 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with half a Russian pound of fine sugar and a spoonful of butter until pale.
Shell fresh walnuts without removing their thin skins, discard any spoiled ones, and pound enough sound nuts to make one and a half glasses.
Add the crushed nuts gradually to the yolks and stir for half an hour.
Carefully fold in six whipped whites from below upward, transfer to a buttered, rusk-dusted mould and bake in a hot oven for three quarters of an hour.
Serve melted butter or a custard made from two yolks, one and a half glasses of milk, one third glass sugar and vanilla, cooked like ice-cream custard.
Original source: Read Russian recipe No. 1525. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.