No. 1555 — Dark Peklevanny Rye Bread Pudding
English historical translation of Molokhovets recipe No. 1555 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the crust from a five-kopeck loaf of peklevanny rye bread, slice the crumb, soak in one and a half glasses of whole milk or cream, mash and rub smooth.
Cream a third glass sugar with two yolks, fold in two whipped whites and a quarter teaspoon sifted cinnamon.
Add one glass sultanas, previously sorted, washed, scalded and dried.
Combine, place in a buttered, breadcrumb-dusted mould and bake in a hot oven until set.
Turn out and serve sabayon separately.
To provide
One five-kopeck peklevanny rye loaf 1½ glasses milk and 2 eggs ⅓ glass sugar and 1 glass raisins | ¼ teaspoon cinnamon ½ spoonful butter and 2–3 rusks Sabayon No. 490 |