The 1901 Cookbook Archive
No. 1945 — Wine Custard Cream with Whipped Cream
English historical translation of Molokhovets recipe No. 1945 from the 1901 Russian cookbook, retaining original methods and measures.
Cream four yolks with a quarter pound sugar, dilute with half a glass strong French wine and beat continuously over very low heat.
When the foam rises, remove, add half a glass dissolved gelatin, strain and beat over ice until cool.
Separately whip one and a half glasses thick cream, sweeten and fold into the prepared sabayon.
Beat well, mould and chill on ice.
To provide
4 yolks and ⅔ glass sugar ¾ glass strong French wine | 1½ glasses very thick cream 6–8 zolotnik gelatin or isinglass |
Historical editorial note: The method specifies a quarter pound sugar and half a glass wine, while the supply table gives two thirds glass sugar and three quarters glass wine.
Original source: Read Russian recipe No. 1945. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.