The 1901 Cookbook Archive
No. 1933 — Apple Cream with Whipped Cream
English historical translation of Molokhovets recipe No. 1933 from the 1901 Russian cookbook, retaining original methods and measures.
Bake three or four large tart apples and sieve a glass of their purée.
Beat with an egg white and half a glass fine sugar in a cold place until pale and firm.
Whip a glass cream over ice with a quarter glass sugar, combine with apple mixture and quarter glass gelatin solution.
Add curaçao or rum if desired, mould and chill.
To provide
3–4 large apples, about 1½ pounds ½–¾ glass fine sugar | 1 glass cream and 2–3 zolotnik gelatin Optional small glass curaçao or rum |
Historical editorial note: The instructions use a raw whipped egg white.
Original source: Read Russian recipe No. 1933. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.