The 1901 Cookbook Archive
No. 1905 — Cream Ice Cream with Strawberries or Raspberries
English historical translation of Molokhovets recipe No. 1905 from the 1901 Russian cookbook, retaining original methods and measures.
Cream egg yolks with sugar until pale, dilute with two glasses cream and heat while stirring until thickened.
Remove from heat, mix in a glass of strained uncooked raspberry, garden-strawberry or wild-strawberry purée, strain into an ice-cream mould and freeze as in the general note.
To provide
2 glasses cream and 4 yolks ½ Russian pound sugar, about 1 glass 1 pound berries, about 2½–3 glasses raspberries | Or garden or wild strawberries Salt for freezing: 3 pounds, about 6 glasses Salt belongs in the ice bath, not the dessert |
Historical editorial note: The historical cream custard and uncooked fruit require safe handling and prompt refrigeration.
Original source: Read Russian recipe No. 1905. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.