The 1901 Cookbook Archive
No. 900 — Another Calf-Brain Pudding
English historical translation of Molokhovets recipe No. 900 from the 1901 Russian cookbook, retaining original methods and measures.
Soak the brains from two calf heads for about two hours, remove the membranes and boil in salted water with a little vinegar.
Drain in a colander, cool and rub through it. Add 1½ spoonfuls of melted butter, a little salt, pepper and nutmeg, plus five or six yolks. Mix thoroughly.
Fold in the beaten whites of the same eggs and transfer to a buttered mould dusted with breadcrumbs.
Bake in a hot oven for about half an hour, as described in the cookbook's pudding section.
Serve with crayfish sauce No. 431, champignon sauce No. 435 or rum sauce No. 494.
Historical editorial note: The original directions for handling brains and baking time are historical, not validated modern food-safety guidance.
Original source: Read Russian recipe No. 900. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.