The 1901 Cookbook Archive
No. 1919 — Ice Cream in Sponge Biscuits
English historical translation of Molokhovets recipe No. 1919 from the 1901 Russian cookbook, retaining original methods and measures.
Bake sufficient sponge biscuits and cut slices two fingers wide and three vershoks long.
Line the sides of a mould with these pieces and the base with triangular pieces, glazing the biscuits first with various coloured icings.
Fill with prepared ice cream, leave to stand briefly, invert onto a dish and serve.
Original source: Read Russian recipe No. 1919. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.