No. 1539 — Chocolate Pudding with Fruit and Red-Wine Syrup
English historical translation of Molokhovets recipe No. 1539 from the 1901 Russian cookbook, retaining original methods and measures.
Grate a quarter Russian pound chocolate, mix with five yolks and half a glass of sugar, dilute with half a glass cream and heat without boiling.
Rub an eighth pound butter smooth with half a glass flour, gradually stir into the chocolate and cook until the flour blends, again without boiling. Sieve if desired and cool.
Fold in ten whipped whites, put into a buttered breadcrumb-dusted mould, layering with strawberry jam, oranges, apples, cherries or other fruit.
Bake for about half an hour.
For syrup boil half a Russian pound, or one glass, of sugar with one glass red wine, let cool and pour over the pudding.
To provide
¼ Russian pound chocolate and ½ glass sugar ½ glass cream and 1½ spoonfuls butter ½ glass flour and 5 yolks 10 whites, 2 rusks and 1 orange | 2 apples and ½ glass cherries or other fruit For syrup: 1 glass red wine 1 glass sugar, about ½ pound |