No. 1614 — Snowballs (Boules de neige)
English historical translation of Molokhovets recipe No. 1614 from the 1901 Russian cookbook, retaining original methods and measures.
Boil milk in a wide saucepan or preserving basin. Beat six egg whites to a foam and sift in one heaped spoonful of sugar.
Drop spoonfuls of the foam into boiling milk, let each rise to the boil and set, but not become hard. Lift with a slotted spoon and pile on a round serving dish.
Cream six yolks with sugar until pale, dilute with the milk remaining in the basin, and add vanilla, lemon zest, two drops of bergamot oil or cinnamon.
Heat briefly as for ice-cream custard, without letting the yolks curdle. Cool and carefully spoon sauce over the snowballs just before serving.
To provide
6 egg whites and a heaped spoonful of sugar 2 bottles good whole milk 1 vershok vanilla or zest from | ⅓ lemon or 2 drops bergamot oil or ½ teaspoon cinnamon 6 yolks and a little under ½ Russian pound sugar |