The 1901 Cookbook Archive
No. 1564 — Macaroni Pudding
English historical translation of Molokhovets recipe No. 1564 from the 1901 Russian cookbook, retaining original methods and measures.
Mix a quarter Russian pound of butter, eight yolks, half a glass of milk and a little lemon zest.
Put over heat and cook a very soft scrambled egg mixture, stirring constantly, then quickly transfer to a bowl.
Add half a glass of sugar, a quarter pound flour and eight whipped whites.
Stir in slightly less than a quarter pound of thin macaroni broken into little pieces and a tablespoon of rum.
Mix and bake for a full hour. Serve cream sauce No. 488 or No. 494 separately.
To provide
¼ Russian pound butter and 8 eggs ½ glass milk and lemon zest 1 spoonful rum | ½ glass sugar ¼ pound flour, about ¾ glass ¼ pound small macaroni |
Original source: Read Russian recipe No. 1564. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.