The 1901 Cookbook Archive
No. 2051 — A Kind of Whipped-Cream Dessert
English historical translation of Molokhovets recipe No. 2051 from the 1901 Russian cookbook, retaining original methods and measures.
Whip three glasses of the very thickest cream until stiff.
Line a sieve with one layer cloth, place the whipped cream on it carefully, and set over ice for two days with a bowl beneath to catch the draining liquid.
Lift the cloth, transfer the cream as one piece to a dish and chill for another six hours.
Garnish with jam or pour over cold thick berry syrup. Offer fine vanilla sugar separately if desired.
To provide
3 glasses very thick cream Jam or syrup | Vanilla sugar No. 3055 |
Historical editorial note: The original extended ice storage does not guarantee modern food safety.
Original source: Read Russian recipe No. 2051. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.