The 1901 Cookbook Archive
No. 1940 — Champagne and Château Lafite Custard Cream
English historical translation of Molokhovets recipe No. 1940 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a pound sugar with vanilla and five yolks until pale, dilute with three quarters glass champagne and heat while beating without boiling.
Add three quarters glass Château Lafite and a glass dissolved gelatin while still beating.
When the mixture rises, mould and chill.
To provide
½ pound sugar, about 1 glass ½ vershok vanilla and 5 yolks ¾ glass Château Lafite and ¾ glass champagne | 6–8 gelatin sheets Or 4–6 zolotnik isinglass |
Original source: Read Russian recipe No. 1940. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.