The 1901 Cookbook Archive
No. 1949 — Pineapple Whipped-Cream Zephyr
English historical translation of Molokhovets recipe No. 1949 from the 1901 Russian cookbook, retaining original methods and measures.
Peel a third of a pineapple and simmer in a glass water with an eighth pound sugar until only two spoonfuls liquid remain.
Sieve and mix with thick whipped cream, gradually adding another half glass fine sugar.
Fill a mould and freeze surrounded by ice and salt.
Unmould and garnish with pastries before serving.
To provide
⅓ pineapple ¾ glass sugar | 2½ glasses thick cream 2 pounds salt, about 4 glasses, for freezing |
Original source: Read Russian recipe No. 1949. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.