The 1901 Cookbook Archive
No. 1991 — Strawberry Mousse
English historical translation of Molokhovets recipe No. 1991 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare berry jelly as in No. 1972, using strawberry syrup or juice, but reduce to three glasses rather than four.
Beat as for lemon mousse No. 1990 while cooling to create a light foam and set.
To provide
1 glass fresh-berry juice or syrup 5 zolotnik gelatin | 1 glass sugar, or ¼ glass if using syrup Zest of ½ lemon Optional ½ glass table wine |
Original source: Read Russian recipe No. 1991. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.