The 1901 Cookbook Archive
No. 1999 — Orange Mousse
English historical translation of Molokhovets recipe No. 1999 from the 1901 Russian cookbook, retaining original methods and measures.
Make orange jelly as in No. 1977, but reduce the liquid to three glasses.
Whip the cooling mixture into mousse and chill. Champagne may be added if desired.
To provide
⅜ pound sugar and 3–4 oranges ½ lemon | 5 gelatin sheets Optional ¾ glass champagne |
Original source: Read Russian recipe No. 1999. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.