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Russian Cream

A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).

A historical recipe

Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.

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 Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Digitised by Project Gutenberg, eBook #69171 (https://www.gutenberg.org/ebooks/69171). 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. Two-thirds box of Gelatine soaked in a cup of water one-half hour;
  2. three pints of milk, one and one-half cups of sugar, six eggs.
  3. Scald the milk, add Gelatine and yolks of eggs, stir all together and boil—when boiled take off the stove.
  4. Beat whites of eggs stiff and stir into custard.
  5. Flavor with vanilla, serve with whipped cream or custard.