The 1901 Cookbook Archive
No. 1948 — Apricot Zephyr without Gelatin
English historical translation of Molokhovets recipe No. 1948 from the 1901 Russian cookbook, retaining original methods and measures.
Cook a quarter glass rice in milk until very soft, sieve and transfer to a saucepan.
Add a glass ready-made marmalade, or peel five apricots and cook in a glass water with half a glass sugar until no more than two spoonfuls liquid remain; sieve.
Mix fruit purée and rice with two glasses thick whipped cream.
Transfer to a mould and surround with ice and salt. Unmould and garnish with small pastries.
To provide
1 glass milk ¼ glass rice, about ⅛ pound 1 glass marmalade or 5 apricots | ¾ glass sugar 2 glasses very thick cream 2 pounds salt for the ice bath |
Original source: Read Russian recipe No. 1948. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.