No. 1535 — Dark Rye Bread Pudding with Cherries
English historical translation of Molokhovets recipe No. 1535 from the 1901 Russian cookbook, retaining original methods and measures.
Cream one eighth Russian pound of butter, beat in five yolks one by one, then add six level tablespoons flour.
Add an eighth pound finely chopped sweet almonds, half a teaspoon sifted cinnamon and an eighth pound dried, pounded and sifted rye bread.
Mix thoroughly and fold in five whipped whites.
Butter a mould, pour in a little mixture, scatter stoned cherries, cover with more batter and repeat, finishing with batter.
Cook the pudding and turn out.
For the sweet sauce heat the cherry stones in water and strain, add a glass of sugar and Bordeaux, Lafite or Médoc wine, and bring to a boil.
Thicken with a heaped teaspoon potato flour diluted in two small glasses wine reserved beforehand; boil while stirring and pour over the pudding.
To provide
⅛ Russian pound dried rye bread 1 Russian pound cherries and ¾ pound sugar ½ teaspoon cinnamon and 5 eggs ⅛ pound butter and ⅛ pound sweet almonds 1 heaped spoonful flour | For sauce: ½ glass wine and 1 glass sugar 1 heaped teaspoon potato flour ¼ spoonful butter for the mould |