The 1901 Cookbook Archive
No. 674 — Turnip Pudding
English historical translation of Molokhovets recipe No. 674 from the 1901 Russian cookbook, retaining original methods and measures.
Clean five fairly large turnips as directed in No. 667 and boil them in milk until tender. Mash smooth.
Add half a French white roll grated and soaked in ½ glass of cream or milk, nutmeg, four or five lumps of sugar, five yolks and 1½ spoonfuls of butter. Fold in the five beaten egg whites.
Transfer to a prepared mold and cook for about twenty minutes. Serve with cream sauce No. 488.
To provide
5 turnips 1 historical bottle of cream or milk 1½ spoonfuls of butter and ½ French roll | Nutmeg and ¼ glass of sugar 5 eggs and 2 rusks ½ spoonful of butter to grease the mold |
Historical editorial note: The author gives a historic short steaming time for an egg pudding; verify doneness with contemporary safe cooking practices.
Original source: Read Russian recipe No. 674. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.