Article published by : cookrook on Thursday, February 18, 2016 - Viewed 628 times

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Category : Recipes

Several Desserts Recipes From The Book Cooking, Published In 1955 In The USSR.



Today I want to introduce you to the recipes of desserts. Still, not all the time, people in the Soviet Union drank the bitter, sometimes sweet happened. Let's go.

Pears in sherry
Ingredients
Pears 75, 40 sugar, wine (sherry) 10, 5 almonds, citric acid 0.2.
Prepared pears cook until tender in water, which add sugar (0.5 normal) and citric acid, and then lay out with a slotted spoon to a sieve. Broth strain, dissolve it in the remaining sugar, bring to a boil, then stop heating and pour in the syrup sherry.
At the same time prepare the almonds. To do this, the almonds pour hot water, heated to a boil and then remove from the water, peel and cut into 4-5 pieces. Sliced almonds fried in ovens until the brown color.
Chilled pears put in ice-cream bowls or vases stem up and chop them in tiers pieces of roasted almonds. After that pear must pour syrup.

Wild strawberries or raspberrys jelly
Ingredients
Raspberries or wild strawberries 17, 14 sugar, gelatin 3, citric acid 0.1.
Raspberry or strawberry to sort and wash in water. At the same time prepare a sugar syrup, gelatin, immerse it produced fruit, bring to a boil, remove from heat, and then push the syrup for 12-15 minutes.
The resulting mixture was filtered. To improve the taste to the mixture prior to cooling can be added citric acid.

Vanilla Souffle
Ingredients
86 eggs, sugar 30, 40 milk, flour 8, 2 butter, vanilla or vanilla 0.05 1/10 sticks, powdered sugar 5, 150 milk or cream.
Pour the egg yolks in a saucepan and mix thoroughly with sugar. The resulting mass is to combine with the flour, add the vanilla, diluted with hot milk and stirring with a wooden whisk, boil the mixture until thick.
Cooked egg-milk mixture through a sieve, and then connect with the whipped whites, stir well broom. German silver pan with butter to grease, put the souffle brewed slide.
You can apply the same weight figure, releasing it from the paper rolls stacked on a hill souffle. Bake the souffle in ovens at 200-250 °.
Serve with milk, sprinkle with powdered sugar souffle.
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