The 1901 Cookbook Archive
No. 1537 — Coffee Pudding
English historical translation of Molokhovets recipe No. 1537 from the 1901 Russian cookbook, retaining original methods and measures.
Roast an eighth glass of the best coffee and pour the hot beans into two glasses of hot cream. Bring to the boil, cover and leave to cool, then strain.
Mix a quarter Russian pound of butter and one glass of flour with the infused cream and boil thoroughly.
Add sugar, cool, beat in six yolks and fold in six to eight whipped whites.
Transfer to a buttered, sugared mould and bake. Serve with almond or milk sauce Nos. 487–488.
To provide
2½ spoonfuls butter and ½ glass coffee 2 glasses cream | 1 glass flour and ½ glass sugar 6–8 eggs |
Historical editorial note: The method uses one eighth of a glass of coffee while the ingredient list gives half a glass.
Original source: Read Russian recipe No. 1537. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.