The 1901 Cookbook Archive
No. 1992 — Cornflower Mousse
English historical translation of Molokhovets recipe No. 1992 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare cornflower jelly No. 1975, reducing it to three glasses liquid.
Whip while cooling as for other gelatin mousses, then mould and chill.
To provide
About ¼ pound cornflowers 1 glass sugar and 5 zolotnik gelatin | 1 large lemon ¾ small glass maraschino |
Historical editorial note: Use only correctly identified food-grade edible cornflowers.
Original source: Read Russian recipe No. 1992. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.