The 1901 Cookbook Archive
No. 488 — Vanilla Milk or Cream Sauce for Pudding or Cauliflower
English historical translation of Molokhovets recipe No. 488 from the 1901 Russian cookbook, retaining original methods and measures.
Bring two glasses of cream or whole milk to the boil. If desired add a piece of shaved vanilla, ¼ vershok long, wrapped in cloth, or cinnamon.
Beat two to four yolks with sugar and stir well into the hot liquid. Return to the stove and stir until thickened, without letting it boil. Strain and pour over pudding or cauliflower.
To provide
2 glasses of cream, milk or sour cream ¼–½ glass of sugar | 2–4 egg yolks Optional vanilla or cinnamon, listed as ½ vershok of vanilla |
Historical editorial note: The instructions specify ¼ vershok of vanilla, whereas the supply list gives ½ vershok. Historic egg-thickening instructions do not specify modern safe temperatures.
Original source: Read Russian recipe No. 488. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.