The 1901 Cookbook Archive
No. 1980 — Fresh-Cherry Jelly with Red or Tokay Wine
English historical translation of Molokhovets recipe No. 1980 from the 1901 Russian cookbook, retaining original methods and measures.
Pit one pound ripe cherries; the original directs crushing ten stones and boiling them with the remaining pits and cherries in one and a half glasses water.
Strain, add three quarters pound sugar and boil. Stir in a glass Tokay or red wine, a little strained lemon juice and dissolved gelatin.
Adjust to four to four and a half glasses, clarify with paper, strain into a mould and chill.
To provide
1 pound fresh cherries ¾ pound sugar and ½ lemon | 1 glass red or Tokay wine 10 zolotnik gelatin and paper for clarifying |
Historical editorial note: Crushed cherry pits can release harmful cyanogenic substances; do not use cracked or crushed pits for flavouring.
Original source: Read Russian recipe No. 1980. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.