No. 2614 — Steamed Fasting Pudding with Apples
English historical translation of Molokhovets recipe No. 2614 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch and peel ½ glass of sweet almonds, then pound them, but not too finely. Dilute with 1½ glasses of boiled water and add a little sugar. Cut ⅝ pound of stale Polish roll into thin slices, soak in the almond milk and arrange on a dish.
Grease a saucepan or pudding mould with Provençal (olive) oil and sprinkle with sugar. Lay in alternate layers of soaked bread, sliced apples sprinkled with sugar, and preserve or fruit purée; repeat until filled. Steam the pudding until cooked.
For the sauce, combine ½ glass of syrup, ¼ glass of Madeira or port and 1 glass of water. Add sugar if needed, bring to a boil, then stir in 1 teaspoon of potato starch mixed with water. Boil, stirring briskly, for 2–3 minutes and pour over the pudding.
To provide
½ glass of sweet almonds. 5–10 bitter almonds. 1¼ Polish rolls. 1 tablespoon of olive or almond oil. ½ glass of sugar and ½ glass of preserve. | 6 apples and ½ glass of syrup. ½ glass of Madeira. 1 teaspoon of potato starch. — Sugar, if the syrup is insufficiently sweet. |