The 1901 Cookbook Archive
No. 1957 — Chocolate Plombière
English historical translation of Molokhovets recipe No. 1957 from the 1901 Russian cookbook, retaining original methods and measures.
Bring one glass whole milk with an eighth to quarter pound grated chocolate to a boil, then cool.
Cream four yolks with three quarters glass sugar, combine with chocolate milk and warm until thick, stirring but not boiling.
Strain into a mould and freeze halfway, then mix with whipped thick cream.
Surround the mould with ice and salt for about two hours.
To provide
1 glass whole milk 2 glasses thick cream ½–¾ glass sugar | ¼–½ chocolate bar, about ⅛–¼ pound 4 yolks 5 glasses salt for freezing |
Original source: Read Russian recipe No. 1957. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.