The 1901 Cookbook Archive
No. 1551 — Rice Pudding with Apples and Jam
English historical translation of Molokhovets recipe No. 1551 from the 1901 Russian cookbook, retaining original methods and measures.
Cook a glass of rice as in No. 1553 and stir in a spoonful of butter.
Peel and core three or four apples, poach in a little water until half done and fill with jam.
Put half the rice into a buttered, rusk-dusted mould, add the apples, sprinkle with cinnamon sugar and cover with remaining rice.
Bake half an hour, turn out and serve with syrup made from sugar and reduced apple poaching liquid, rum sauce No. 494 or cherry or raspberry syrup.
To provide
1 glass rice, about ½ Russian pound 1 bottle milk 1½ spoonfuls butter 3–4 rusks | 3–4 apples, about 1 pound ⅓ glass jam ½ glass sugar and 1 teaspoon cinnamon Sauce separately |
Original source: Read Russian recipe No. 1551. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.