No. 1534 — Sago and Pistachio Pudding with Wine Sauce
English historical translation of Molokhovets recipe No. 1534 from the 1901 Russian cookbook, retaining original methods and measures.
Soak half a Russian pound of sago in cold water as described in the general note, drain and add to three glasses boiling milk or cream.
After seven or eight minutes, when thickened, remove from heat and add a quarter pound of butter and a quarter pound finely chopped or pounded pistachios.
Stir in six yolks creamed pale with half a pound of sugar and let cool.
One hour before serving fold in six whipped whites, transfer to a buttered mould and steam or bake in a moderately hot oven until set and browned.
For wine sauce reserve two small glasses from two glasses of Sauternes or Veindegrave wine.
Bring the remaining wine to a brief boil with one small glass of cognac or rum, a glass of sugar and one vershok of cinnamon.
Mix the reserved wine with a heaped teaspoon of potato flour, pour into the boiling syrup and stir briskly for two or three minutes. Strain and serve separately.
To provide
1⅛ glasses sago and 1 glass sugar 2 spoonfuls butter and ¼ pound pistachios 6 eggs and 1 glass sugar 2 glasses Sauternes or Veindegrave wine | 1 small glass rum or cognac 1 glass sugar and a vershok cinnamon 1 teaspoon potato flour Or sabayon |