The 1901 Cookbook Archive
No. 1528 — Sponge Pudding
English historical translation of Molokhovets recipe No. 1528 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six or seven yolks with half a glass of fine sugar until pale.
If desired add zest rubbed from three quarters of a lemon, or ground bitter almonds.
Fold in six or seven whipped whites, sprinkling in one third glass fine wheat flour or one quarter glass potato flour little by little.
Mix, transfer to a mould and bake or steam for about twenty minutes.
To provide
6–7 eggs and ½ glass fine wheat flour Or ¼ glass potato flour ½ glass sugar, about ¼ Russian pound | Lemon zest or ¼ glass bitter almonds ½ spoonful butter and 2 rusks Sauce separately |
Historical editorial note: Unprocessed bitter almonds can be toxic. The method uses a third glass wheat flour while the ingredient list gives half a glass.
Original source: Read Russian recipe No. 1528. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.