The 1901 Cookbook Archive
No. 1964 — Whipped-Cream Plombière with Béchamel
English historical translation of Molokhovets recipe No. 1964 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two glasses milk and two thirds glass sugar to a boil. Stir in a quarter glass potato starch mixed with half a glass cold milk.
Cook while stirring until smooth, cool and sieve.
Fold in one and a half glasses thick whipped cream and some candied berries or preserved fruit.
Fill an ice-cream mould and chill; unmould and serve with jam or syrup.
To provide
2 glasses milk and ⅔ glass sugar ¼ glass potato starch ½ glass cold milk | ½ bottle whipping cream Preserved berries and fruit Optional jam or syrup |
Original source: Read Russian recipe No. 1964. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.