No. 584 — Pumpkin Pudding
English historical translation of Molokhovets recipe No. 584 from the 1901 Russian cookbook, retaining original methods and measures.
Cut half a medium-sized pumpkin, remove its center and outer skin, slice and cover with water. Cook until soft enough to rub through a sieve, without overcooking, which the author says spoils the flavor.
Drain thoroughly in a sieve and rub through until there is one full deep plate of purée.
Add finely crushed and sieved rusk in place of flour, fine sugar and about ¼ teaspoon of cinnamon. Cool, then beat in five egg whites.
Transfer to a prepared mold and put into a moderately heated oven half an hour before dinner. Turn out before serving; offer sugar and cream separately.
To provide
Pumpkin and ¼ glass of sugar 1 spoonful of crushed rusks | 5 eggs and cinnamon 1½ spoonfuls of butter and 1–2 rusks |