Готовим десерты: тертый творог с молоком и калашник — рецепты царской России

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Тертый творог и калашник - рецепт приготовленияТертый творог с молоком готовится следующим образом: 200 граммов творога протирают сквозь редкое решето (сито), посыпают сахаром, мелко истолченной корицей, затем разводят молоком или сливками и подают к столу.Калашник готовят по такому рецепту: намочив в стакане молока разломленную  на мелкие куски половину багета, растереть его ложкой, положить в нее 2 яйца, 2 ложки сливочного масла, 100 граммов кишмиша,- затем все это выложить в кастрюлю, предварительно смазанную внутри маслом и обсыпанную панировочными сухарями и поставить на полчаса в духовку,- после чего калашник будет готов.

К калашнику можно подавать или ягодный сироп, или яблочный соус.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

Видеорецепт изготовления творога из козьего молока!

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