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Russian Cream

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

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 Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). 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. 8 ounces sugar, 4 eggs, 10 leaves of gelatine, ½ pint whipped cream, 2 tablespoonfuls lemon juice, ½ gill orange juice, ½ pint white wine, ½ gill rum.
  2. Beat the sugar, orange juice, eggs, wine and rum well together.
  3. Stir in a saucepan till it thickens, then add the dissolved gelatine.
  4. Remove from the fire, whisk briskly and stir in the whites of eggs beaten to a snow.
  5. Pour into a mould rinsed with cold water, and, when set, turn out.