The 1901 Cookbook Archive
No. 1990 — Lemon Mousse
English historical translation of Molokhovets recipe No. 1990 from the 1901 Russian cookbook, retaining original methods and measures.
Dissolve five eighths pound sugar in three glasses water, add finely pared lemon zest and boil.
Add a quarter glass dissolved gelatin so the resulting liquid totals three glasses.
Strain in juice of one large lemon. When beginning to cool, beat over ice until pale and thick.
Add a small glass rum if liked, transfer to a mould and chill.
For an apricot-tinted mousse colour with a little strained cranberry juice, or divide the mousse into two batches and colour only one.
To provide
About 1 glass sugar, or ½ pound 1 large lemon 5 zolotnik gelatin | Optional small glass rum Optional spoonful cranberry juice for colour |
Historical editorial note: The method calls for five eighths pound sugar while the supply table says about half a pound.
Original source: Read Russian recipe No. 1990. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.