No. 1546 — Smolensk Groat Pudding with Sabayon
English historical translation of Molokhovets recipe No. 1546 from the 1901 Russian cookbook, retaining original methods and measures.
Boil three glasses milk with one and a half spoonfuls butter and a third glass fine sugar, then stir in a glass Smolensk groats.
Once cooked, remove from heat and add salt, a quarter glass currants, a quarter glass sultanas, an eighth pound finely chopped candied fruit and zest of half a lemon or lemon oil.
Stir in six yolks and fold in six whipped whites.
Butter a mould, sprinkle with sugar and steam; the original suggests placing hot coals on the lid.
Turn out and serve sabayon No. 490, rum sauce, chocolate sauce, syrup or cream with cinnamon.
To provide
1 bottle milk and 1 glass Smolensk groats 1½ spoonfuls butter ½ glass fine sugar Zest of ½ lemon | ¼ glass currants and ¼ glass sultanas ⅕ glass candied fruit, 6 eggs and ½ spoonful butter 2–3 sugar lumps and sauce separately |