Pudding Romanoff

Ingredients

• 2 quarts milk
• 6 ozs. rice flour
• 10 ozs. sugar
• 6 ozs. butter
• 12 eggs
• 8 ozs. blanched chestnuts
• 4 ozs. sultanas
• 2 ozs. angelica
• 2 ozs. apricots
• 4 ozs, browned almonds
• 2 ozs. candied cherries

Method

1. 1

   Pound the almonds and chestnuts to a soft paste, and dilute with some milk.

2. 2

   Let milk and sugar come to a boil, add the butter and the rice flour (which should be dissolved in a part of the cold milk).

3. 3

   Stir till it thickens, and take off the fire.

4. 4

   Add the nut paste and the yolks of the eggs, and mix in the fruit.

5. 5

   Last, put in the whites of the eggs, beaten firm; fill into the prepared molds and bake in water.

6. 6

   Serve with wine cream sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 69. The excerpt below is the record exactly as published.

PUDDING ROMANOFF. 2 quarts milk, 6 ozs. rice flour, 10 ozs. sugar, 6 ozs. butter, 12 eggs, 8 ozs. blanched chestnuts, 4 ozs. sultanas, 2 ozs. angelica, 2 ozs. apricots, 4 ozs, browned almonds, 2 ozs. candied cherries

Cook this with the app: pantry check, scaling, and the assistant.