No. 1985 — Assorted-Fruit Jelly Set in a Watermelon
English historical translation of Molokhovets recipe No. 1985 from the 1901 Russian cookbook, retaining original methods and measures.
For a large presentation cut a watermelon in half and carefully remove its centre.
Seed the best flesh, cut into slices and refrigerate. Scoop out the remaining pulp into a bowl and scatter with fine sugar.
Make a double quantity of assorted-fruit jelly No. 1984, including sliced watermelon among the fruits and juice from the leftover watermelon pulp in the jelly.
When clarified, pour a shallow layer into a hollowed watermelon half set on ice. Allow to set, add fruit and more jelly and repeat in layers.
Use less gelatin than for unmoulded jelly, as it is served in the watermelon itself: sixteen to eighteen zolotnik for this large portion.