The 1901 Cookbook Archive
No. 1557 — Cream Soufflé
English historical translation of Molokhovets recipe No. 1557 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the crust off a five-kopeck French roll and slice its crumb thinly; boil the slices in a bottle of thick cream and rub through a sieve.
Add three quarters glass sugar, zest of a lemon and one zolotnik cinnamon. Whisk very well and fold in the whipped egg whites.
Put into a buttered, rusk-dusted mould and bake in the oven.
Serve with sabayon No. 490, rum sauce No. 494, syrup or chocolate sauce No. 491.
To provide
1 French roll and 3 glasses cream or whole milk ¾ glass sugar and 1 lemon | 1 teaspoon cinnamon and 1 spoonful butter 2–3 rusks and 10 egg whites |
Historical editorial note: The original method's egg-white numeral appears damaged, but the ingredient list specifies ten whites.
Original source: Read Russian recipe No. 1557. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.