The 1901 Cookbook Archive
No. 568 — Chestnut Pudding, Another Method
English historical translation of Molokhovets recipe No. 568 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one Russian pound of chestnuts, drain in a sieve, remove the shells and rub the chestnuts through a sieve.
Add fine sugar, rub together and pass through the sieve again so the purée falls onto the serving dish in thin worm-like strands.
Leave the center hollow and, just before serving, fill it with whipped cream flavored with sugar and vanilla.
To provide
1 Russian pound of chestnuts ¾ or 1½ glasses of thick cream | ½ vershok of vanilla 1 glass of fine sugar |
Original source: Read Russian recipe No. 568. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.