The 1901 Cookbook Archive
No. 1899 — Chocolate Cream Ice Cream
English historical translation of Molokhovets recipe No. 1899 from the 1901 Russian cookbook, retaining original methods and measures.
Grate half a chocolate bar, about an eighth Russian pound, and mix with three glasses cream.
Add three or four yolks previously creamed until pale with half a pound sugar.
Warm and thicken the mixture on the stove, then cool and freeze as in the general cream ice-cream method No. 1894.
To provide
⅛ pound chocolate, about half a bar ½ pound sugar and 3 glasses milk or cream | 4 yolks Optional ¼ vershok vanilla 3 pounds salt for freezing |
Historical editorial note: The method gives three or four yolks, while the supplies list four.
Original source: Read Russian recipe No. 1899. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.