The 1901 Cookbook Archive
No. 2699 — Rye-Bread Ice Cream
English historical translation of Molokhovets recipe No. 2699 from the 1901 Russian cookbook, retaining original methods and measures.
Take ½ pound of rye bread and dry it into rusks. Cover with boiling water, put on a lid and let stand for about half an hour, then strain. Measure 3 glasses of the resulting rye-bread water.
Add ¾ pound of sugar, bring to a boil, stir in the juice of 1 lemon, strain and cool. Pour into an ice-cream mould and churn over ice.
Once the mixture thickens, add ½ pound of soft rye bread rubbed through a sieve, stir and freeze completely.
To provide
1 pound of rye bread. ¾ pound, or 1½ glasses, of sugar. | 1 lemon. About 6 glasses of salt for the freezing bath. |
Historical editorial note: The body describes ½ pound for steeping and another ½ pound of soft bread; the ingredient list gives 1 pound total. Salt is for external ice freezing.
Original source: Read Russian recipe No. 2699. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.