The 1901 Cookbook Archive
No. 1558 — Yeast Pudding
English historical translation of Molokhovets recipe No. 1558 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a quarter Russian pound melted butter until pale, add eight yolks one at a time, three spoonfuls fine sugar, zest of half a lemon, a third pound potato flour and two spoonfuls yeast.
Mix until smooth and fold in eight whipped whites.
Pour into a buttered, rusk-dusted mould without filling it completely, and bake in the oven.
Serve with cream, syrup or cranberry sauce No. 489.
To provide
¾ Russian pound butter and 8 eggs ½ glass sugar and 2 spoonfuls yeast ⅓ pound potato flour, about ¾ glass | Zest of 1 lemon ½ spoonful butter and 1–2 rusks |
Historical editorial note: The original method gives ¼ pound butter while the ingredient list gives ¾ pound.
Original source: Read Russian recipe No. 1558. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.