No. 1967 — Moscovite Jelly, Frozen at the Edges
English historical translation of Molokhovets recipe No. 1967 from the 1901 Russian cookbook, retaining original methods and measures.
A Moscovite differs from regular jelly by using less gelatin, not being paper-clarified, and setting with frozen snowy-white edges but a soft, coloured centre.
Boil three and a half glasses water and three quarters pound sugar with lemon and orange zest; squeeze in one small lemon and three or four oranges without overpressing.
Add half a glass gelatin solution made from six white and one red gelatin sheets and strain through a damp napkin.
Pour into a special mould over ice. When softly set, close and pack in ice and salt, rotating back and forth until the edges freeze.
Dip the mould briefly in hot water and turn out onto a dish.
To provide
¾ pound lump sugar 6 white and 1 red gelatin sheets | 1 lemon 3–4 oranges and 3–6 pounds salt |