Ingredients

  • 3 glasses, or almost 2 lbs, sour cream
  • ¼–½ glass sugar
  • vanilla bean or rosewater, or any oil for flavoring
  • (ingredients for vanilla sauce)

Method

Beat 3 glasses very thick, fresh sour cream with a whisk over ice. When it begins to thicken, sprinkle with sugar and a little ground vanilla bean, or any kind of oil for flavoring, or rosewater. Mix, place in a napkin, tie up, and hang oven-night in the cold cellar. The next day, turn out onto a platter and pour on a sauce made with cream, egg yolks, and sugar.

*For centuries the English have been fond of all sorts of curds and creams. Soft cheeses, clotted creams, fools, syllabubs, custards, and trifles are all part of the English heritage. The variety is staggering and the nomenclature confusing. Often the mixtures were sweetened with sugar, enriched with eggs, and flavored with sweet wines, sherry, lemon peel, spices, and other flavorings. Molokhovets’ directions for whipping the cream over ice and letting the mixture hang overnight to solidify are similar to those found in Mrs. Beeton’s recipe for Whipped Cream (#1492). The ingredients differed, however, since Mrs. Beeton incorporated a beaten egg white, a glass of sherry, and the zest of half a lemon into her sweetened cream. (Beeton, Book of Household Management, 752.)

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