The 1901 Cookbook Archive
No. 1576 — Chocolate and Sour Cream Soufflé
English historical translation of Molokhovets recipe No. 1576 from the 1901 Russian cookbook, retaining original methods and measures.
Heat half a glass flour, two glasses sour cream, an eighth pound grated chocolate and a little ground cardamom and cinnamon until boiling and smooth.
Cool and fold in six yolks creamed with a third glass sugar, then six whipped whites.
Transfer to a silver saucepan or deep earthenware dish and bake half to three quarters of an hour.
Serve with cream separately.
To provide
½ glass flour and 2 glasses sour cream ⅛ pound chocolate 3–4 cardamom seeds | Cinnamon or vanilla and 6 eggs ⅛ glass sugar; optional cream |
Historical editorial note: The source table gives an eighth glass of sugar while the method specifies a third.
Original source: Read Russian recipe No. 1576. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.