The 1901 Cookbook Archive
No. 1942 — Orange-Blossom or Mignonette Custard Cream
English historical translation of Molokhovets recipe No. 1942 from the 1901 Russian cookbook, retaining original methods and measures.
Bring half a glass thin cream just to the boil, add half a spoonful orange blossom or newly gathered mignonette flowers, cover tightly and infuse off the heat.
Cream four yolks with half a glass sugar and dilute with the cooled strained flavoured cream.
Cook gently while beating until thick, add softened gelatin and dissolve.
Fold into one and a half glasses whipped thick cream, mould and chill over ice.
To provide
1½ glasses very thick cream ½ spoonful orange blossom or mignonette flowers | ¾ glass thin cream and 4 yolks ½ glass sugar and 6–8 gelatin sheets |
Historical editorial note: Use only accurately identified, food-safe edible flowers.
Original source: Read Russian recipe No. 1942. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.