No. 1541 — Pear Pudding
English historical translation of Molokhovets recipe No. 1541 from the 1901 Russian cookbook, retaining original methods and measures.
Peel twelve pears and cut into slices. Sprinkle with a quarter glass of sugar, cinnamon and three or four crushed cloves, add a quarter glass of water and half a glass of wine.
Cook covered over strong heat until the liquid evaporates, then cool.
Cream six yolks with a quarter pound of bread soaked in milk and a little lemon zest. Mix well and fold in six whipped whites.
Put half the batter into a mould, add prepared pears and cover with remaining batter. Bake.
To provide
12 pears and ½ glass wine ¼ Russian pound bread, about ⅔ French roll 1 spoonful butter, 6 eggs and ⅓ glass milk | 3–4 cloves and lemon zest Cinnamon and ½ glass sugar ½ spoonful butter and 2–4 rusks |