The 1901 Cookbook Archive
No. 1997 — Pineapple Mousse
English historical translation of Molokhovets recipe No. 1997 from the 1901 Russian cookbook, retaining original methods and measures.
Make pineapple jelly No. 1978 but reduce the liquid to three glasses.
Whip into a mousse while cooling, then chill. The preserved-pineapple variation may be used instead of fresh pineapple.
To provide
½ pound sugar and ¾ pound pineapple ¾ glass white French wine 5 zolotnik gelatin ½ lemon | Or ¾ glass pineapple preserve syrup Add a little sugar if needed 1 lemon and 5 gelatin sheets |
Original source: Read Russian recipe No. 1997. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.