The 1901 Cookbook Archive
No. 1995 — Currant Mousse
English historical translation of Molokhovets recipe No. 1995 from the 1901 Russian cookbook, retaining original methods and measures.
Make currant jelly according to No. 1972, or from ordinary blackcurrant jam as in No. 1974, reducing it to three glasses.
Whip while cooling and mould.
To provide
1 full glass berry syrup Or juice from fresh berries 5 zolotnik gelatin and ⅝ pound sugar | Zest of 1 lemon Optional ¾ glass table wine Or jelly as in No. 1974 |
Original source: Read Russian recipe No. 1995. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.