The 1901 Cookbook Archive
No. 1987 — Simple Apple-and-Prune Jelly
English historical translation of Molokhovets recipe No. 1987 from the 1901 Russian cookbook, retaining original methods and measures.
Core three apples, quarter and cook in water with two or three sugar lumps, then drain.
Scald a quarter pound French prunes, cover until completely soft and drain.
Arrange apples and prunes in a mould and cover with two to two and a half glasses jelly prepared from five gelatin sheets, three eighths pound sugar, a small glass wine and juice of one lemon.
Unmould onto a dish to serve, or chill in a salad bowl and serve directly.
To provide
3 apples and ¼ pound prunes ⅜ pound sugar and 1 lemon | 5 gelatin sheets 1 small glass wine |
Original source: Read Russian recipe No. 1987. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.