Creamy almond jelly "Blancmange" according to the recipe of the 1910s.
The dessert was restored according to the recipe of the chef of first-class restaurants in Saint Petersburg, a teacher o..
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Chocolate almond jelly "Blancmange" according to the recipe of the 1900s.
Over time, the graduate of the Smolny Institute of Noble Maidens became one of the most popular authors of cookbooks of ..
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The jelly "Yaralash" was restored according to the description of the middle of the XIX century and according to recipes of the 1850s, 1900s, 1910s and modern times.
The dessert was restored according to the description from the cookbook of the personal chef of the Minister of Justice ..
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Cream dessert "Mosaic" according to the recipe of the 1910s.
The dessert was restored according to the recipe of the chef of first-class restaurants in St. Petersburg, a teacher of ..
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Cream dessert "5 types of chocolate".
The dessert recipe was developed by the author of the project, Veronica M.The dessert familiar today was not known in th..
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Apple mousse "Sambuk" according to the recipe of the early 1900s.
The dessert is made according to a recipe from the book of the culinary school of the Russian Empire. The project has re..
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Apple-cream mousse “Sambuc” according to the recipe of the 1900s.
The dessert is prepared according to the recipe of a famous Russian teacher of culinary art in St. Petersburg (the perio..
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The cake "Spanish Wind" according to the recipe of the early 1900s.
The cake is made according to the cookbook of the Russian Empire.Let's prepare one of the legendary cakes and study the ..
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The cream dessert "Snow Maiden" according to the recipe of the early 1910s.
The dessert is prepared according to the cookbook of vegetarian cuisine from the time of the Russian Empire. In addition..
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Dessert "Cream à la Russe" according to the recipe of the 1900s.
The product is prepared according to the cookbook of the Russian Empire.There are two creams in the topic:1. According t..
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Berry jelly according to the recipe of the 1900s and "Jelly à la Russe".
The jelly was prepared according to the recipe of a famous Russian teacher of culinary art in St. Petersburg (the period..
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Cream dessert "À la Duchess" according to the recipe of the early 1870s.
The dessert is made according to a book by a famous publisher in the Russian Empire. He worked with writers Fyodor Dosto..
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