The 1901 Cookbook Archive
No. 1982 — Cranberry or Barberry Jelly
English historical translation of Molokhovets recipe No. 1982 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer a glass cranberries or barberries in water with three quarters vershok split vanilla and three quarters to one pound sugar rubbed over lemon zest.
Strain and add a teaspoon white rum or Madeira and half a glass dissolved gelatin, producing four glasses liquid in all.
Strain through a cloth and chill.
Instead of rum, vanilla and lemon zest, add two and a half spoonfuls rose water after the jelly has been clarified and strained.
To provide
1 glass cranberries or barberries About ½ pound fruit ¾ vershok vanilla, lemon zest | Rum or 2½ spoonfuls rose water ¾–1 pound sugar 10–12 zolotnik gelatin |
Original source: Read Russian recipe No. 1982. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.