The 1901 Cookbook Archive
No. 1904 — Cream Ice Cream with Maraschino
English historical translation of Molokhovets recipe No. 1904 from the 1901 Russian cookbook, retaining original methods and measures.
Cream yolks with sugar until pale, dilute with cream and warm while stirring until thick.
Cool, strain and add half a small glass of the best maraschino.
Freeze the custard in an ice-cream churn as in No. 1894.
To provide
3 glasses cream and 4–5 yolks 1 glass sugar, about ½ pound | ½ small glass maraschino 3 pounds salt, about 6 glasses, for the ice bath |
Original source: Read Russian recipe No. 1904. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.