The 1901 Cookbook Archive
No. 1901 — Cream Ice Cream with Orange Blossom, Mignonette or Jasmine
English historical translation of Molokhovets recipe No. 1901 from the 1901 Russian cookbook, retaining original methods and measures.
Put one tablespoon orange-blossom, mignonette or jasmine flowers into hot cream, cover and infuse for an hour.
Strain, mix with yolks creamed until pale and cook as for the usual ice cream base.
Cool and freeze by the standard cream ice-cream method.
To provide
3 spoonfuls cream | 3 pounds salt for the ice bath |
Historical editorial note: The printed supplies list only three spoonfuls cream and three pounds salt; other base quantities must be obtained from the referenced basic recipe. Use only food-safe edible flowers.
Original source: Read Russian recipe No. 1901. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.