The 1901 Cookbook Archive
No. 2711 — Cornflower Jelly
English historical translation of Molokhovets recipe No. 2711 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼ pound of cornflowers with boiling water, leave to infuse and strain. Add sugar, bring to a boil, then pour in the juice of 2 lemons and 1 small glass of maraschino.
Strain and cool. The ingredient list includes 10 zolotniks of isinglass and 1 egg white for clarifying, although the directions do not explicitly say when to add them.
To provide
¼ pound of cornflowers and ¾ pound of sugar. 10 zolotniks of isinglass. | 2 small lemons. 1 small glass of maraschino and 1 egg white. |
Historical editorial note: The setting-agent step is omitted from the original prose but appears in the ingredient table. The historic use of unspecified flowers should not be assumed safe: use only verified edible cornflowers.
Original source: Read Russian recipe No. 2711. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.