The 1901 Cookbook Archive
No. 1531 — Rye Rusk and Sour Cream Pudding
English historical translation of Molokhovets recipe No. 1531 from the 1901 Russian cookbook, retaining original methods and measures.
Mix two glasses of sour cream with a glass of finely crushed, sifted rye rusks, half a glass of sugar, five or six eggs and lemon zest and juice.
Turn into a buttered mould dusted with rye rusks and bake for about an hour.
To provide
2 glasses sour cream and 1¼ glasses rye rusks 5–6 eggs and ½ glass fine sugar | ½ lemon or cinnamon and cloves ½ spoonful butter; optional cream and sugar |
Historical editorial note: The original method states one glass of rusks, but the ingredient table lists one and a quarter.
Original source: Read Russian recipe No. 1531. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.