The 1901 Cookbook Archive
No. 1975 — Cornflower Jelly
English historical translation of Molokhovets recipe No. 1975 from the 1901 Russian cookbook, retaining original methods and measures.
Infuse a quarter pound cornflowers in boiling water, strain and add sugar.
Boil, stir in juice of two small lemons and a small glass maraschino, then strain, add dissolved gelatin and chill according to the usual jelly method.
To provide
¼ pound cornflowers and ¾ pound sugar 10 zolotnik gelatin | 2 small lemons 1 small glass maraschino and 1 egg white |
Historical editorial note: Use only verified food-grade edible flowers.
Original source: Read Russian recipe No. 1975. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.