The 1901 Cookbook Archive
No. 1920 — Rye-Bread Water Ice
English historical translation of Molokhovets recipe No. 1920 from the 1901 Russian cookbook, retaining original methods and measures.
Dry half a pound rye bread into rusks, cover with boiling water and let steep under a lid for half an hour.
Strain and measure three glasses of the bread infusion. Add three quarters pound sugar, boil and add juice of one lemon.
Strain, cool, pour into the mould and begin freezing on ice.
When thickened add half a pound soft rye bread rubbed through a sieve, stir and freeze fully.
To provide
1 pound rye bread altogether ¾ pound sugar, about 1½ glasses | 1 lemon 6 glasses salt for the ice bath |
Original source: Read Russian recipe No. 1920. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.