No. 657 — Carrot Pudding
English historical translation of Molokhovets recipe No. 657 from the 1901 Russian cookbook, retaining original methods and measures.
Grate enough raw carrots to make four glasses and squeeze out their juice as completely as possible.
Fry the carrots in ¼–½ Russian pound of Finnish-style butter until brown. Remove the saucepan from the heat, set on ice and beat with a spatula until the carrot mixture becomes pale.
Add three yolks and beat well again. Mix in ½ cup of sugar and two or three teaspoons of sifted ground cinnamon, then gently fold in five beaten egg whites.
Transfer to a buttered mold dusted with rusks and steam for one hour. Turn out onto a dish and pour over sabayon. The author notes that the pudding's carrot ingredient is difficult to recognize by its taste.
Alternatively pour over melted butter or sauce No. 455.
To provide
Carrots and 5 eggs, as printed ¼–½ Russian pound of Finnish-style butter | ½ glass of sugar and 2–3 teaspoons of cinnamon Additional butter or sauce, if desired |