The 1901 Cookbook Archive
No. 1897 — Cream Ice Cream with Walnuts
English historical translation of Molokhovets recipe No. 1897 from the 1901 Russian cookbook, retaining original methods and measures.
Pound three quarters pound walnuts with a spoonful orange-flower water and add three glasses hot cream.
Strain and press out the flavoured cream.
Cream yolks and sugar until pale, dilute with the walnut-infused cream and heat while stirring until thickened.
Cool and freeze by the basic method No. 1894.
To provide
¾ pound walnuts 3 glasses cream or milk 4–5 yolks | ½ pound sugar, about a glass 1 spoonful orange-flower water 3 pounds salt, about 6 glasses |
Original source: Read Russian recipe No. 1897. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.