Method

Cut off the top of a pumpkin, discard the seeds, and scrape out the interior with a spoon, leaving the walls as thick as a finger. Lightly boil 1 glass rice and add to half of the removed pumpkin flesh. Add 1 glass fresh sour cream, ¼ lb butter, ground cinnamon, ¼ glass sugar, 1 glass of mixed sultanas and currants, 5 egg yolks, and 5–6 beaten egg whites. Mix everything together, fill the pumpkin, cover with the cut-off top, bake in the oven, and serve on a platter.

Loading
Loading
Loading