The 1901 Cookbook Archive
No. 1939 — Sabayon Custard Cream
English historical translation of Molokhovets recipe No. 1939 from the 1901 Russian cookbook, retaining original methods and measures.
Rub three quarters glass sugar on zest of half a lemon and crush. Cream with five yolks until pale.
Dilute with one and a half glasses light white wine and juice of half a lemon.
Beat over heat until thick, remove and whisk in a glass warm gelatin solution.
Continue beating over ice until cool, optionally adding half a small glass white rum, then set in a mould over ice.
To provide
¾ glass sugar and 5 yolks 1½ glasses table wine, about ½ bottle, and ½ lemon | 6–8 gelatin sheets Optional ½ small glass rum |
Original source: Read Russian recipe No. 1939. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.