1199 Apple pudding with rusk sippets

Puding iz jablok s grenkami iz sukharej


  • 24 rusks
  • 1 5 kopeck roll or black bread
  • up to 10 apples
  • 1 glass sugar
  • ½ lb butter
  • ½ vanilla pod
  • 4 eggs


Butter a mold and strew with rusk crumbs. Line the bottom and sides of the mold with plain small rusks that have been dipped in milk or cream. Fill any empty spaces with grated black bread or roll mixed with sugar and butter. Add a layer of finely chopped apples, strew with sugar and cinnamon or vanilla, and dot with small pieces of butter. Cover with a layer of rusks soaked in cream, interspersing them with more of the grated roll mixture. Add another layer of apples and continue in this manner to the end. Meanwhile, beat 4 egg yolks with glass sugar until white, fold in 4 beaten egg whites, mix, and pour this over each layer of apples.* Bake and serve by turning out onto a platter. The more sugar, vanilla, and butter used, the tastier this pudding will be.

*This is an excellent example of the wisdom of reading a recipe through to the end before beginning work. The instructions for making the egg yolk mixture logically belong before the directions for layering or composing the pudding.