The 1901 Cookbook Archive
No. 1540 — White Poppy-Seed Pudding
English historical translation of Molokhovets recipe No. 1540 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse one and a half glasses of white poppy seeds thoroughly, pouring off the water, scald, drain, rinse cold and drain again.
Transfer to a stoneware bowl with one and a quarter glasses of sugar and ten to twelve crushed bitter almonds. Work with a wooden pestle, adding ten yolks one at a time.
Fold in ten whipped whites, put in a mould and bake for half an hour. Sprinkle with sugar.
When cold, this pudding may be served with tea in place of baba cake.
To provide
1½ glasses white poppy seeds 1¼ glasses sugar and 10 eggs | 10–12 bitter almonds ½ spoonful butter and 2 rusks |
Historical editorial note: Unprocessed bitter almonds are potentially toxic and should not be used in a contemporary version.
Original source: Read Russian recipe No. 1540. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.