The 1901 Cookbook Archive
No. 1526 — Baked Curd Cheese Pudding
English historical translation of Molokhovets recipe No. 1526 from the 1901 Russian cookbook, retaining original methods and measures.
Cream five yolks and a cup of fine sugar until pale. Add a little vanilla, a cup of butter, a cup of sour cream and half a Russian pound of dry pressed, sieved tvorog (curd cheese).
Mix thoroughly, place in a buttered, breadcrumb-dusted mould and bake in a hot oven for an hour.
For a doubled quantity the source recommends an hour and a quarter.
Original source: Read Russian recipe No. 1526. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.