The 1901 Cookbook Archive
No. 2688 — Raspberry, Cherry or Redcurrant Ice Cream
English historical translation of Molokhovets recipe No. 2688 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 2 glasses of water and ¾ pound of sugar, historically with several pounded cherry stones. While hot, add ¼ teaspoon of citric acid and pour in cherry juice. Cool, strain into an ice-cream mould and freeze.
The heading also names raspberries and redcurrants, though the printed preparation specifically describes cherry juice.
To provide
¾ pound of sugar, almost 1½ glasses. ¼ teaspoon of citric acid. | 2 pounds of cherries. 6 glasses of salt for the external ice bath. |
Historical editorial note: The original says to pound cherry stones; crushed kernels can release cyanide and should not be used. The 6 glasses of salt belong to the ice-and-salt freezing bath, not to the edible mixture.
Original source: Read Russian recipe No. 2688. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.