The 1901 Cookbook Archive
No. 1974 — Simple Blackcurrant-Jam Jelly
English historical translation of Molokhovets recipe No. 1974 from the 1901 Russian cookbook, retaining original methods and measures.
Boil three and a half glasses water with a full glass ordinary homemade blackcurrant jam, then strain and press.
Measure four glasses liquid, topping up with boiled water if necessary. Add ten softened white gelatin sheets and sugar if needed.
Boil briefly, strain into an earthenware bowl, cool slightly and transfer to a mould set in cold water, snow or ice.
Before serving dip the mould in hot water, wipe dry, invert on a round dish and remove the mould. Serve immediately.
Original source: Read Russian recipe No. 1974. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.