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Russian Cream

A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).

A historical recipe

The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1/2 box gelatine to 1 quart milk and 3 eggs.
  2. The milk, yolks of eggs and gelatine are put together hot on stove, and just as it is taken off, the whites are stirred in.
  3. Add flavoring and mold it.