The 1901 Cookbook Archive
No. 2700 — Blackcurrant-Bud Ice Cream
English historical translation of Molokhovets recipe No. 2700 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 3¼ glasses of water with ⅝ pound of sugar. Add fresh blackcurrant buds to the hot syrup and cook briefly. Squeeze in the juice of 1 lemon, strain and cool.
Pour into an ice-cream mould, churn and freeze according to the introductory instructions.
To provide
⅝–¾ pound of sugar. 1 lemon. | ½–1 glass of blackcurrant buds. 3 pounds, or 6 glasses, of salt for the ice bath. |
Historical editorial note: The original body gives ⅝ pound of sugar while the table permits ⅝–¾ pound; salt is only for the external freezing mixture.
Original source: Read Russian recipe No. 2700. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.