The 1901 Cookbook Archive
No. 1559 — Wine Pudding
English historical translation of Molokhovets recipe No. 1559 from the 1901 Russian cookbook, retaining original methods and measures.
Melt a spoonful of butter and fry two glasses of grated stale bread in it, then pour in a glass of hot boiled table wine and stir smooth.
Cream another spoonful of butter with six yolks, three spoonfuls fine sugar and cinnamon; mix into the soaked bread.
Fold in six whipped whites, transfer to a mould and bake.
A little less wine may be used with a small glass of rum instead. Serve with rum sauce No. 494.
To provide
¼ Russian pound butter 2 glasses grated bread or one French White roll | ½ glass fine sugar ¾–1 glass wine and optional rum 6 eggs and 2 rusks |
Original source: Read Russian recipe No. 1559. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.