No. 2707 — Strawberry, Cherry, Raspberry or Currant Juice Jelly
English historical translation of Molokhovets recipe No. 2707 from the 1901 Russian cookbook, retaining original methods and measures.
When using prepared berry syrup, combine 1½ glasses of syrup with 2½ glasses of water and bring to a boil. Add soaked and squeezed isinglass, dissolve while stirring, strain and cool. For sweet berry syrup add juice of ½ lemon, strain, pour into a mould and chill over ice. For raspberry or currant jelly add zest of ½ lemon.
When using fresh berries instead, boil 2½ glasses of water with 1 pound of sugar, dissolve the prepared isinglass in the hot liquid and pour in 1½ glasses of strained berry juice.
Clarify with filtering paper if desired, strain while hot through a napkin as described in the introductory note, and reduce the mixture to about 4 glasses before setting.
To provide
1½ glasses of berry syrup. Or 1½ glasses of juice from fresh berries. 1 pound of sugar. | 10–11 zolotniks of isinglass. (Zest of 1 lemon). |