The 1901 Cookbook Archive
No. 1728 — Sweet Baked Macaroni and Egg Pudding
English historical translation of Molokhovets recipe No. 1728 from the 1901 Russian cookbook, retaining original methods and measures.
Mix a quarter pound butter, eight yolks, half a glass milk and a little lemon zest. Heat while stirring to make a very soft scrambled egg mixture, then immediately transfer to a bowl.
Add half a glass sugar, quarter pound flour and eight beaten whites, then less than a quarter pound small broken thin macaroni and a tablespoon rum.
Transfer to a sauté pan and bake a full hour.
Serve cream sauce No. 423 or 445 separately.
Historical editorial note: The ingredient list specifies quarter pound butter, eight eggs, half glass milk, lemon zest, tablespoon rum, half glass sugar, three quarters glass flour and quarter pound thin macaroni.
Original source: Read Russian recipe No. 1728. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.