No. 567 — Chestnut Pudding
English historical translation of Molokhovets recipe No. 567 from the 1901 Russian cookbook, retaining original methods and measures.
Cook two glasses of peeled chestnuts until soft in half a historical bottle of cream or milk, then rub through a sieve. Take two glasses of the resulting purée, thin with the remaining cream and add ½ glass of sugar. Cook on the stove.
Rub ⅛ Russian pound of butter with ¾ glass of flour, add to the purée and bring again to the boil. Cool, beat in five egg yolks, then fold in the foam of five or ten egg whites.
Transfer to a buttered mold sprinkled with rusks, and either bake in the oven or steam for about three-quarters of an hour.
Turn out onto a dish and serve with red-wine sauce No. 482, sabayon No. 490 or rum sauce No. 494.
To provide
1 historical bottle of cream or milk ½ glass of sugar and ¾ glass of flour About 1 Russian pound of chestnuts and 5 eggs, as listed | 1½ spoonfuls of butter and 2 rusks — Sauce as desired |