Russian Cream
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 136. The excerpt below is the record exactly as published.
Russian Cream. I packet Gelatine, 1 pint Milk, 2 Eg:g8, 1 table,spoon Sugar, and teaspoon Essence. Steep gelatine in milk for about 10 minutes to soften. Put gela- tine, milk, and yolks (beaten up) of eggs in pan ; bring to boiling point, but on no account through the boil. Switch the whites of eggs to a snow. Lift off the pan, and lightly mix in the whites. Wet the mould, and pour all in. Leave till cold. Semolina Souffle. 1 pint milk mixed in 1 oz. Cadbury’s cocoa and 3 oz. semolina. Stir over fire till semolina is cooked. Then add 1 oz. butter, 2 oz. castor sugar and vanilla flavouring. Mix well. Add yolks of 4 eggs, then stiff whites. Line souffle-tin (greased well) with brown bread crumbs, and pour mixture in carefully. Cover with greased paper, and steam 25 minutes. Serve with rich custard sauce, flavoured with vanilla. Snow Shape. The whites of 2 Eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.