The 1901 Cookbook Archive
No. 2075 — Sweet Fruit-Syrup Cream for Cakes
English historical translation of Molokhovets recipe No. 2075 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one tablespoon very thick strawberry, blackcurrant or other fruit syrup with one very fresh large egg white.
Beat with a spoon in a glass or stoneware bowl until the mixture becomes thick and white and nearly fills a glass.
Historical editorial note: This historical preparation uses uncooked egg white.
Original source: Read Russian recipe No. 2075. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.