The 1901 Cookbook Archive
No. 1958 — Coffee Plombière
English historical translation of Molokhovets recipe No. 1958 from the 1901 Russian cookbook, retaining original methods and measures.
Bring a glass thin cream to a boil, add half a glass ground or whole freshly roasted coffee and boil briefly.
Strain through cloth to obtain one glass coffee cream.
Cream five yolks with one glass sugar, dilute with the infused cream and heat very gently until thick but not boiling.
Freeze until half set, fold in two glasses whipped thick cream and return to ice and salt.
To provide
1½ glasses thin cream ½ glass coffee and 5 yolks | 1 glass fine sugar 1½ glasses thick cream and 5 glasses salt |
Historical editorial note: The text and supply table give different amounts of thick and thin cream.
Original source: Read Russian recipe No. 1958. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.