The 1901 Cookbook Archive
No. 658 — Carrot Pudding, Another Method
English historical translation of Molokhovets recipe No. 658 from the 1901 Russian cookbook, retaining original methods and measures.
Fry one glass of raw grated carrots, without squeezing out the juice, in ⅓ Russian pound of butter until dark yellow.
Add one cup of cream, one spoonful of flour, ½ glass of sugar and seven or eight egg yolks.
Then fold in seven or eight beaten egg whites, mix thoroughly and cook by steaming.
Serve with sabayon No. 490.
To provide
Carrots and 7–8 eggs 1 cup of cream | 1 spoonful of flour and ⅓ Russian pound of butter ½ glass of sugar |
Original source: Read Russian recipe No. 658. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.