The 1901 Cookbook Archive
No. 1563 — Leftover Boiled Beef Pudding
English historical translation of Molokhovets recipe No. 1563 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop beef left over from the previous day's broth.
Chop one or two onions and fry in a spoonful of butter, add the beef and fry briefly; salt.
Add half to one glass of very fresh sour cream, two or three raw eggs, pepper and half a glass grated stale white bread.
Transfer to a buttered, breadcrumb-dusted pan and bake until set.
Turn onto a dish and pour over anchovy sauce No. 411, champignon sauce No. 435 or a sauce from Nos. 399–408.
To provide
Cooked beef ½ glass grated white bread 2–3 eggs and 1½ spoonfuls butter | ½–1 glass sour cream Pepper and 1–2 onions Sauce separately |
Historical editorial note: Previously cooked beef should be refrigerated promptly; do not rely on overnight room-temperature storage.
Original source: Read Russian recipe No. 1563. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.