The 1901 Cookbook Archive
No. 1538 — Chocolate Pudding
English historical translation of Molokhovets recipe No. 1538 from the 1901 Russian cookbook, retaining original methods and measures.
Bring a quarter Russian pound of butter, one glass of flour and two glasses of cream or milk to the boil, stirring thoroughly.
Add sugar, an eighth pound grated chocolate and a little ground cloves or vanilla; boil and cool.
Beat in six yolks and fold in six to eight whipped whites.
Transfer to a mould and bake. Serve with cream, rum sauce No. 494 or sabayon No. 490.
To provide
6–8 eggs and ½ glass sugar ⅛ pound chocolate and cloves or vanilla | 2 glasses cream or milk and 1 glass flour 2½ spoonfuls butter and 1–2 rusks |
Original source: Read Russian recipe No. 1538. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.