The 1901 Cookbook Archive
No. 1993 — Cherry Mousse
English historical translation of Molokhovets recipe No. 1993 from the 1901 Russian cookbook, retaining original methods and measures.
Make cherry jelly No. 1972 or cherry-and-wine jelly No. 1980, reducing to three glasses.
Beat to a light mousse as the mixture cools, then mould and chill.
To provide
¾ pound cherries ¾ glass red wine or ⅓ glass Tokay | ¾ glass fine sugar 4–5 zolotnik gelatin Cinnamon and 2 cloves |
Historical editorial note: Cherry kernels described in No. 1980 should not be crushed for flavouring.
Original source: Read Russian recipe No. 1993. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.