The 1901 Cookbook Archive
No. 1929 — Uncooked Raspberry Whipped-Cream Mould
English historical translation of Molokhovets recipe No. 1929 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare whipped cream with gelatin as in No. 1927.
Fold in sugar and half a glass whole raspberries drained from jam.
Alternatively omit sugar and flavour the cream with a quarter glass thick raspberry syrup, then mould and chill.
To provide
½ bottle cream 6 sheets gelatin | ½ glass sugar and ¼ glass jam berries Or ¼ glass syrup instead of sugar |
Original source: Read Russian recipe No. 1929. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.