The 1901 Cookbook Archive
No. 1876 — Drachena: Baked Egg and Flour Pudding
English historical translation of Molokhovets recipe No. 1876 from the 1901 Russian cookbook, retaining original methods and measures.
Cream an eighth pound butter until pale in one bowl; in another cream three yolks with a quarter glass powdered sugar, not granulated sugar.
Mix both together with half a teaspoon salt, two glasses fine flour and two glasses milk, stirring gently from above downwards.
Heat a spoonful butter in a large pan, pour in the batter and bake in the oven for nearly half an hour.
To provide
¼ pound butter and 3 yolks ¼ glass powdered sugar | 2 glasses fine flour 2 glasses milk |
Historical editorial note: The source supply table gives a quarter pound butter while the method uses an eighth pound plus butter for the pan.
Original source: Read Russian recipe No. 1876. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.