The 1901 Cookbook Archive
No. 1994 — Cranberry or Barberry Mousse
English historical translation of Molokhovets recipe No. 1994 from the 1901 Russian cookbook, retaining original methods and measures.
Make cranberry or barberry jelly No. 1982, reducing to three glasses.
Whip while cooling and chill in a mould.
To provide
¾ glass cranberries or barberries ½ vershok vanilla and lemon zest 1 teaspoon rum | Or 2 spoonfuls rose water 1 full glass sugar 5 zolotnik gelatin |
Original source: Read Russian recipe No. 1994. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.