The 1901 Cookbook Archive
No. 1962 — Green-Tea Plombière
English historical translation of Molokhovets recipe No. 1962 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a glass thin cream, add a tablespoon green tea, boil briefly, steep and strain.
Cream five yolks with three quarters glass sugar, dilute with cooled tea cream and heat while stirring until thick but not boiling.
Transfer to a mould and freeze halfway, fold in two glasses whipped thick cream and pack in ice and salt until firm.
To provide
1 glass thin cream 1 tablespoon green tea | ¾–1 glass sugar and 5 yolks 2 glasses thick cream and salt for freezing |
Original source: Read Russian recipe No. 1962. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.