The 1901 Cookbook Archive
No. 1979 — Melon Jelly
English historical translation of Molokhovets recipe No. 1979 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and seed one to one and a quarter pounds ripe melon and grate finely.
Add a glass white French wine, bring to the boil and strain through a napkin.
Boil three quarters pound sugar in a glass water, dissolve gelatin and mix with melon juice.
Clarify with paper, strain and chill, adding enough water to yield at least four glasses liquid.
To provide
1–1¼ pounds melon 1 glass white wine ¾ pound lump sugar, about 1½ glasses | ½ lemon 10–12 zolotnik gelatin |
Original source: Read Russian recipe No. 1979. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.