The 1901 Cookbook Archive
No. 1998 — Melon Mousse
English historical translation of Molokhovets recipe No. 1998 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare melon jelly No. 1979, reducing its finished liquid to three glasses.
Beat as it cools to a thick airy mousse and chill.
To provide
¾ pound melon ¾ glass white French wine | ½ pound sugar and ⅓ lemon 5 zolotnik gelatin |
Original source: Read Russian recipe No. 1998. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.