The 1901 Cookbook Archive
No. 1953 — Whipped Cream for Wafer Rolls or Waffles
English historical translation of Molokhovets recipe No. 1953 from the 1901 Russian cookbook, retaining original methods and measures.
Whip one glass very thick cream to a firm foam.
Add a quarter glass (one eighth pound) sugar, grated zest of a third lemon, or a drop lemon oil, or a quarter vershok crushed vanilla, or a quarter glass fruit purée, or a spoonful maraschino.
Mound on a dish and surround with wafer rolls or waffles, or pipe the cream directly into the rolls.
Original source: Read Russian recipe No. 1953. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.