The 1901 Cookbook Archive
No. 1931 — Apricot Cream Mould
English historical translation of Molokhovets recipe No. 1931 from the 1901 Russian cookbook, retaining original methods and measures.
Scald one and a quarter pounds ripe apricots, drain, peel and stone, and cook covered with three eighths pound sugar until soft.
Sieve, set over ice and stir until cool and thick. Mix with one and a half glasses whipped cream.
Beat in a quarter glass warm gelatin solution, transfer to a mould and chill over ice.
To provide
8–10 apricots ½ bottle very thick cream | ¾ glass sugar 4–5 zolotnik isinglass Or about 6 sheets gelatin |
Original source: Read Russian recipe No. 1931. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.