The 1901 Cookbook Archive
No. 1937 — Cooked Cream Custard Mould
English historical translation of Molokhovets recipe No. 1937 from the 1901 Russian cookbook, retaining original methods and measures.
Whip one and a half glasses of the thickest cold cream over ice and lift it with a slotted spoon so no liquid remains.
Cream four yolks with a quarter pound sugar, dilute with half a glass cream and cook while stirring until thick.
Remove from heat, dissolve softened squeezed gelatin in the hot custard, strain and cool. Gently fold into whipped cream and mould.
Flavour with lemon oil or zest, vanilla or white rum, or serve with syrup or meringues made with the remaining whites.
To provide
1½ glasses very thick cream ½ glass thin cream ¼ pound sugar, about ½ glass | 4 yolks and 6–8 gelatin sheets Or 4–6 zolotnik isinglass |
Original source: Read Russian recipe No. 1937. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.