The 1901 Cookbook Archive
No. 1552 — Rice Pudding with Raspberry Jam
English historical translation of Molokhovets recipe No. 1552 from the 1901 Russian cookbook, retaining original methods and measures.
Cook one glass of rice as in No. 1553. Add a spoonful of butter creamed with four yolks and half a glass fine sugar, plus three or four pounded bitter almonds.
Fold in three whipped whites. Separately combine a glass of homemade raspberry jam berries with three more whipped whites.
Layer rice and raspberry jam mixture alternately in a mould, finishing with rice, and bake an hour.
Cool a little, turn onto a dish and pour raspberry syrup over.
Historical editorial note: Unprocessed bitter almonds are potentially toxic and should not be used.
Original source: Read Russian recipe No. 1552. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.