The 1901 Cookbook Archive
No. 2050 — English-Style Sweet Sour-Cream Butter
English historical translation of Molokhovets recipe No. 2050 from the 1901 Russian cookbook, retaining original methods and measures.
Whip three glasses very thick fresh sour cream over ice until it begins to thicken.
Add a quarter to half glass sugar and a little crushed vanilla, fragrant oil or rose water.
Wrap in a napkin, tie and hang in a cold cellar overnight.
The next day turn onto a dish and cover with sauce made from cream, yolks and sugar, No. 488.
To provide
3 glasses sour cream, about 2 pounds ¼–½ glass sugar | Vanilla, rose water or fragrant oil Optional sauce No. 488 |
Historical editorial note: Use food-safe refrigeration rather than the historical cellar drainage method.
Original source: Read Russian recipe No. 2050. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.