The 1901 Cookbook Archive
No. 1956 — Plain Cream Plombière
English historical translation of Molokhovets recipe No. 1956 from the 1901 Russian cookbook, retaining original methods and measures.
Mix egg yolks, sugar, finely crushed vanilla and a glass thin cream as thoroughly as possible.
Heat in a saucepan while stirring with a spatula until thick but not boiling. Strain into a freezing mould and freeze until half set.
Beat in candied fruit or finely chopped lemon zest, then fold in two glasses whipped thick cream.
Mix and bury the mould in ice and salt two hours before serving.
To provide
2 glasses thick cream 5 yolks and 1 glass thin cream ⅜–½ pound sugar | ½–¾ vershok vanilla Optional candied peel, ¼–½ pound 2 pounds salt for the freezing bath |
Historical editorial note: Cook egg custard safely and chill promptly rather than relying on the old ice-bath method alone.
Original source: Read Russian recipe No. 1956. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.