The 1901 Cookbook Archive
No. 1989 — Rice Cream Enclosed in Raspberry Jelly
English historical translation of Molokhovets recipe No. 1989 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare one and a half glasses raspberry jelly No. 1972, and let it set around the sides of a fluted mould without a central tube as described for rice kissel No. 2021.
Separately make rice custard cream No. 1946. Fill the empty centre with it and chill until firm.
Briefly dip the mould in hot water and turn out onto a dish.
To provide
For raspberry jelly No. 1972 For rice cream No. 1946 ½ glass rice | 1½ glasses whole milk 3 yolks and ½ glass sugar Another ½ glass milk 1 glass whipping cream and 4–5 gelatin sheets with candied fruit and rum |
Original source: Read Russian recipe No. 1989. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.