The 1901 Cookbook Archive
No. 1896 — Cream Ice Cream with Brewed Coffee
English historical translation of Molokhovets recipe No. 1896 from the 1901 Russian cookbook, retaining original methods and measures.
Brew three quarters glass excellent ground coffee without chicory with water to yield one glass strong coffee.
Cream yolks with sugar until pale, dilute with two glasses cream or milk and the glass coffee.
Heat while stirring until thick, strain, cool and freeze in an ice-cream mould as for No. 1894.
To provide
¾ glass ground coffee 2 glasses milk or cream and 4 yolks ½ pound sugar, about a full glass | Optional ¾ vershok vanilla 3 pounds salt for the ice bath |
Original source: Read Russian recipe No. 1896. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.