The 1901 Cookbook Archive
No. 1536 — Cream Pudding with Rose Water and Rum
English historical translation of Molokhovets recipe No. 1536 from the 1901 Russian cookbook, retaining original methods and measures.
Warm one and a half glasses cream with an eighth Russian pound of butter, then stir in three eighths pound, about 1⅛ glasses, of flour.
Cook with constant stirring until the dough pulls away from the saucepan. Cool.
Beat in eight eggs, add a third glass rose water, three quarters of a spoonful of rum and half a glass of sugar, and stir in one direction.
Transfer to a buttered mould and bake in the oven.
Turn out and serve with cranberry sauce, red-wine sauce or another sweet sauce.
Original source: Read Russian recipe No. 1536. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.