The 1901 Cookbook Archive
No. 1984 — Jelly with Assorted Preserved Fruits
English historical translation of Molokhovets recipe No. 1984 from the 1901 Russian cookbook, retaining original methods and measures.
Take two glasses mixed jam fruits and syrup, such as peaches, apricots, pineapple, plums, pears, grapes, berries, gooseberries, apples and currants.
Remove the fruits and put the syrup in a pan, dilute with water and half a glass dissolved gelatin.
Add a quarter glass wine or sugar if desired. Clarify with paper and strain through a damp napkin.
Pour a shallow layer in the mould and allow to set, add some fruit, cover with more jelly and repeat to the top.
To provide
2 glasses fruit preserves and 8 zolotnik gelatin | Optional ¼ glass wine and extra sugar |
Original source: Read Russian recipe No. 1984. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.