The 1901 Cookbook Archive
No. 1981 — Plum Jelly with White Wine
English historical translation of Molokhovets recipe No. 1981 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a glass white French wine, three glasses water and three quarters pound sugar.
Skin and pit twelve to eighteen plums, simmer in the wine until tender but still intact, then lift out.
Dissolve half a glass gelatin solution in the wine liquid, clarify with paper or egg white, reduce to four glasses and strain through a cloth.
Set a shallow layer in the mould, arrange a layer of cooked plums over it and cover with more jelly. Repeat until full and chill.
To provide
1 glass white wine ¾ pound lump sugar, about 2¼ glasses | 12–18 plums and 1 egg white 10–12 zolotnik gelatin |
Original source: Read Russian recipe No. 1981. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.