The 1901 Cookbook Archive
No. 211 — Chilled Vanilla Cream Soup
Complete English translation of Molokhovets recipe No. 211 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Heat two historical bottles of cream with a piece of vanilla about one vershok long, eight egg yolks and ½ Russian pound of sugar until thickened as described in No. 210.
Strain and chill over ice, then add assorted preserved berries. Serve with sponge biscuits or cream, coffee or chocolate ice cream.
To provide
2 historical bottles of cream 1 vershok of vanilla and 8 egg yolks ½ Russian pound, about 1 glass, of fine sugar | 1 glass of berries from preserves Sponge biscuits, ice cream or meringues |
Original source: Read the Russian recipe No. 211. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.