The 1901 Cookbook Archive
No. 1906 — Cream Ice Cream with Orange-Flower Water
English historical translation of Molokhovets recipe No. 1906 from the 1901 Russian cookbook, retaining original methods and measures.
Cream four or five yolks until pale with sugar, dilute with cream and warm while stirring as for ordinary cream ice cream.
Strain, add three spoonfuls orange-flower water, cool and freeze as described in the general note.
To provide
4–5 yolks and 3 glasses cream ½ pound sugar, about 1 glass | 3 spoonfuls orange-flower water 3 pounds salt, about 6 glasses, for the ice bath |
Original source: Read Russian recipe No. 1906. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.