The 1901 Cookbook Archive
No. 1930 — Sour-Cream Mould
English historical translation of Molokhovets recipe No. 1930 from the 1901 Russian cookbook, retaining original methods and measures.
Beat one and a half pounds very thick fresh sour cream over ice until it turns to stiff foam.
Stir in half to three quarters glass sugar, then gradually add a quarter glass warm dissolved gelatin and set in a mould as in the general note.
Flavour with four or five drops lemon oil, lemon zest, vanilla or a small glass rum if desired.
To provide
2¼ glasses sour cream 6 sheets gelatin | ½–¾ glass sugar Lemon flavouring, vanilla or rum |
Original source: Read Russian recipe No. 1930. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.