The 1901 Cookbook Archive
No. 3666 — Preserving Cream for Transport or Long Storage
English historical translation of Molokhovets recipe No. 3666 from the 1901 Russian cookbook, retaining original methods and measures.
The source instructs chilling milk immediately after milking and skimming off cream the next day.
Put 3 teaspoons of first-grade fine sugar in each impeccably clean bottle, add the cream and cork.
Stand the bottles in a saucepan of cold water, bring the surrounding water to the boil and keep it boiling steadily for one hour.
Let the water cool before removing the bottles. The author considers the method useful for transporting cream where there is no icehouse.
The same process is suggested for fresh milk without waiting for cream to rise; the author stresses the cleanliness of milk pots and pails.
Historical editorial note: Heating corked bottles risks pressure buildup and breakage, and the water-bath procedure is not a validated safe dairy-canning method.
Original source: Read Russian recipe No. 3666. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.