Brussnit chnoe Morojennoe (Cranberry Ice Cream Oblitjes)

Ingredients

• half a pound of butter
• three eggs
• a quarter pound of sifted flour
• same quantity of finely powdered sugar
• half a pint of cream
• one pound of cranberries
• half a glassful of water
• one pound of sugar
• four tablespoonfuls of flour (potato)
• a glass of cold water
• half a pint of cream
• a glass of Benedictine liqueur

Method

1. 1

   Cream the butter, add eggs one at a time, then flour, sugar, and cream.

2. 2

   Beat until light.

3. 3

   Cook batter in an oblitje pan.

4. 4

   For ice cream, crush cranberries, dilute with water, boil with sugar, mix with potato flour and hot juice, then add cream and liqueur.

5. 5

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 210. The excerpt below is the record exactly as published.

Brussnit chnoe Morojennoe. (Cranberry Ice Cream Oblitjes) Cream half a pound of butter (see that it does not oil ; if it does let it stand for a little in a cool place). Then add three eggs, one at a time, whipping each thoroughly as it is put in. Add a quarter pound of sifted 528 RUSSIA flour, same quantity of finely powdered sugar, and half a pint of cream. Beat all this till as light as possible. Rub some butter on a warm oblitje pan, put a teaspoon- ful of the batter in, and shut it tight and hold over fire, turning occasionally to brown it. Take the cake out and roll it on a stock. When cold fill with cranberry ice cream made as follows : — Cranberry Ice Cream. Crush one pound of cranberries, which dilute with half a glassful of water ; pass the liquid through a cloth, then pour it into a sugar pan with one pound of sugar, and boil, skimming carefully. Pour into a kitchen basin four tablespoonfuls of flour (potato) , which dilute with a glass of cold water ; then mix it together with the hot juice. Set the sugar pan on a moderate fire ; stir the liquid with a spoon till the moment when the first bubbling appears. Take the pan off the fire ; sweeten the preparation with more sugar if necessary. Mix in half a pint of cream and a glass of Benedictine liqueur

Cook this with the app: pantry check, scaling, and the assistant.