The 1901 Cookbook Archive
No. 1938 — Mocha Coffee Custard Cream
English historical translation of Molokhovets recipe No. 1938 from the 1901 Russian cookbook, retaining original methods and measures.
Roast a quarter glass raw coffee without burning and add immediately to half a glass hot boiled thin cream. Cover, cool and strain.
Cream four yolks with half a glass sugar, mix with the coffee cream and cook gently until thick.
Remove from heat, dissolve softened gelatin, strain and cool slightly.
Fold into separately whipped thick cream, pour into a mould and chill over ice.
To provide
¼ glass coffee ¾ glass thin cream or milk 4 yolks and ½ glass sugar | ½ bottle thick whipping cream 6–8 gelatin sheets Or 4–6 zolotnik isinglass |
Original source: Read Russian recipe No. 1938. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.