The 1901 Cookbook Archive
No. 1907 — Crème Royale, Marbled Ice Cream
English historical translation of Molokhovets recipe No. 1907 from the 1901 Russian cookbook, retaining original methods and measures.
Make plain cream or orange-flower ice cream No. 1906 in one mould, and an equal quantity of raspberry or strawberry ice cream No. 1905, 1908 or 1909 in a second.
Once frozen combine in one mould and stir gently with a spatula to create a marbled pattern. Churn a few more minutes and serve. These proportions are for twelve.
To provide
For cream ice cream: 3 glasses cream and 4–5 yolks ½ pound sugar, about 1 glass Separation in the source table 2–3 spoonfuls orange-flower water | For wild-strawberry ice cream: ¾ pound sugar 1¼ glasses raspberry or wild-strawberry purée ¼ teaspoon citric acid |
Original source: Read Russian recipe No. 1907. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.