The 1901 Cookbook Archive
No. 1565 — Game and Poultry Leftovers Pudding
English historical translation of Molokhovets recipe No. 1565 from the 1901 Russian cookbook, retaining original methods and measures.
Combine leftover roast turkey, chicken, duck or other game with about a quarter pound ox marrow and three hard-boiled eggs; mince and pound.
Cream a quarter pound butter with six yolks, gradually adding the game mixture.
Add three spoonfuls grated bread, lemon zest and nutmeg, stirring well in one direction.
Fold in six whipped whites. Butter and breadcrumb a mould, line around the sides with parsley leaves and fill.
Bake for an hour. Serve brown sauce No. 405, 406, 407 or 408.
To provide
Leftover roast game and 6 eggs About ¼ pound ox bone marrow ¼ pound butter and ½ pound white bread | Lemon zest Nutmeg and salt Parsley |
Historical editorial note: Refrigerate leftover poultry and cooked game safely.
Original source: Read Russian recipe No. 1565. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.