No. 1972 — Jelly from Strawberry, Cherry, Raspberry or Currant Juice
English historical translation of Molokhovets recipe No. 1972 from the 1901 Russian cookbook, retaining original methods and measures.
For ready-made syrup, boil one and a half glasses fruit syrup with two and a half glasses water; dissolve softened gelatin, strain and cool.
With sweet berry syrup add strained juice of half a lemon; for raspberry and currant jelly add zest of half a lemon.
For fresh berries boil two and a half glasses water with one pound sugar, dissolve soaked gelatin in the hot syrup and add one and a half glasses strained fruit juice.
Optionally clarify with paper, strain while hot and reduce to four glasses, then mould and chill.
To provide
1½ glasses fruit syrup Or 1½ glasses juice from fresh berries 1 pound sugar | 10–11 zolotnik gelatin Optional zest of 1 lemon |