No. 1562 — Potato Pudding with Cinnamon
English historical translation of Molokhovets recipe No. 1562 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, slice and wash sweet, mealy potatoes, cover barely with whole milk and cook until tender.
Drain and rub the hot potatoes through a sieve.
For one and a half glasses potato purée, cream seven yolks with four heaped spoonfuls sugar, add one and a half spoonfuls melted butter and one and a half level teaspoons cinnamon.
Fold in seven whipped whites, transfer to a buttered, breadcrumb-dusted mould and bake in a hot oven for about twenty minutes.
Turn out and serve melted butter and sugar, or butter browned with rusks, separately.
To provide
2½ Russian pounds potatoes 3 glasses milk 7 eggs and 3 heaped spoonfuls sugar | 1½ heaped spoonfuls butter, almost ¼ pound 1½ level teaspoons cinnamon 2–3 rusks |