The 1901 Cookbook Archive
No. 2001 — Rye-Rusk Mousse — Duplicate Printed Method
English historical translation of Molokhovets recipe No. 2001 from the 1901 Russian cookbook, retaining original methods and measures.
The original is headed 'Mousse from Rye Rusks', but its printed instructions repeat the chocolate mousse recipe from No. 2000 word for word.
As printed, boil a bottle whole milk or cream with a quarter pound sugar and a quarter pound finely chopped chocolate, stir in a quarter glass water with five zolotnik dissolved gelatin, and beat over ice until thick.
Mound on a dish or set in a mould; garnish with long sponge biscuits.
No rye rusks or distinct rye-bread method are specified in this source entry.
Historical editorial note: The title and method contradict each other in the historical Russian record. This translation preserves the discrepancy instead of inventing a rye-rusk recipe.
Original source: Read Russian recipe No. 2001. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.