Malina Smjetana
From Pan-Pacific cook book, 1915
Serve with powdered sugar.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.
MALINA SMJETANA-— RUSSIAN Whip the whites of six eggs to a stiff froth. Beat into it, by degrees, a cup of chilled raspberry juice, fresh or pre- served, and enough fine sugar to sweeten. Beat hard for ten minutes ; then pile on a platter and pour around it a cup of thick sour cream
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