The 1901 Cookbook Archive
No. 1954 — Whipped Cream with Rice
English historical translation of Molokhovets recipe No. 1954 from the 1901 Russian cookbook, retaining original methods and measures.
Cook fluffy rice in milk or water as directed in No. 1172.
Whip a glass thick cream with sugar, fold into rice, mound on a dish and decorate with jam and syrup.
Add vanilla or lemon zest if desired.
To unmould instead of serving on a dish, stir in a third glass gelatin solution made from three or four zolotnik gelatin. Pour syrup over when serving.
To provide
1½ glasses rice 1 glass thick cream ½ glass fine sugar | ½ glass jam and ½ glass syrup Vanilla or lemon zest Optional 3–4 zolotnik gelatin |
Original source: Read Russian recipe No. 1954. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.