The 1901 Cookbook Archive
No. 1944 — Chocolate Custard Cream
English historical translation of Molokhovets recipe No. 1944 from the 1901 Russian cookbook, retaining original methods and measures.
Grate half a bar chocolate and melt over heat with three spoonfuls cream.
Cream four yolks with sugar, mix with melted chocolate and three quarters glass thin cream, and heat while stirring until thick but not boiling.
Remove, stir in gelatin dissolved in half a glass milk or thin cream, strain and cool over ice while whisking.
Whip another one and a half glasses cream, fold into custard, mould and chill.
To provide
½ chocolate bar, about ⅛ pound 4 yolks 1½ glasses very thick cream | ¾ glass thin cream ⅓ glass sugar and 6–8 gelatin sheets Optional ½ vershok vanilla |
Original source: Read Russian recipe No. 1944. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.