The 1901 Cookbook Archive
No. 2692 — Barberry Ice Cream
English historical translation of Molokhovets recipe No. 2692 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 3 glasses of water to a boil with ½ vershok of vanilla and ¾ pound of sugar. Add about ½ glass of barberry juice, strain, cool and pour into an ice-cream mould.
Freeze using the ice-and-salt bath described in the original cookbook.
To provide
½ glass of barberry juice. ½ vershok of vanilla. | ¾ pound, or 1½ glasses, of fine sugar. 6 glasses of salt for the external ice bath. |
Historical editorial note: The salt in the ingredient summary is for the ice-cream freezing bath, not for eating.
Original source: Read Russian recipe No. 2692. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.