The 1901 Cookbook Archive
No. 1924 — Imperial Frozen Strawberry Punch
English historical translation of Molokhovets recipe No. 1924 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and rinse garden strawberries, sieve into a stoneware bowl and measure one pound purée.
Add half a pound sugar and stir until dissolved, then thin with half a bottle Rhine wine.
Churn in an ice-cream mould, scraping the sides continuously, so the punch remains a loose slush like water mixed with snow rather than freezing solid.
Pour into glasses or small cups.
To provide
1 pound strawberry purée ½ pound sugar, about 1 glass | ½ bottle Rhine wine 5 glasses salt for the freezing bath |
Original source: Read Russian recipe No. 1924. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.