The 1901 Cookbook Archive
No. 1971 — Mosaic Jelly
English historical translation of Molokhovets recipe No. 1971 from the 1901 Russian cookbook, retaining original methods and measures.
Put pieces of preserved pineapple, peaches, pears, candied peel, cherries, strawberries and raspberries in a mould on ice and pour wine jelly No. 1966 over.
For a larger mould make four glasses clear lemon or wine jelly No. 1966, and separately four glasses assorted coloured jellies and blancmanges.
Set the coloured mixtures in shallow dishes, cut regular or irregular shapes and arrange them around the bottom and sides of the main mould, or mix the pieces inside.
Pour almost cooled clear jelly over the shapes and chill until firm.
Original source: Read Russian recipe No. 1971. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.