No. 1560 — Pumpkin Pudding
English historical translation of Molokhovets recipe No. 1560 from the 1901 Russian cookbook, retaining original methods and measures.
Cut half a medium pumpkin, remove the seeds and outer skin and slice. Cover with water and boil until just soft enough to rub through a sieve, without overcooking.
Drain thoroughly and sieve enough pumpkin to fill a deep soup plate.
Mix in powdered sifted rusks in place of flour, fine sugar and about a quarter teaspoon cinnamon. Let cool.
Beat in five yolks and a spoonful of butter, mix and fold in five whipped whites.
Put into a mould and bake in a moderately hot oven about half an hour before dinner. Turn out and serve with sugar and cream separately.
To provide
Pumpkin and ¼ glass sugar 1 spoonful powdered rusks | 5 eggs and cinnamon 1½ spoonfuls butter and 1–2 rusks |