The 1901 Cookbook Archive
No. 2715 — Fresh Cherry Jelly with Red Wine
English historical translation of Molokhovets recipe No. 2715 from the 1901 Russian cookbook, retaining original methods and measures.
Stone 1 pound of ripe cherries. The original instructs pounding ten of the cherry stones and putting them, together with the cherries and other uncrushed stones, in 1½ glasses of water. Bring to a boil and strain.
Add ¾ pound of sugar and boil; pour in 1 glass of Tokay or red wine, a little strained lemon juice and isinglass dissolved in boiled water, making 4–4½ glasses of liquid altogether. Clarify with paper, strain into a mould and allow to set.
To provide
1 pound of fresh cherries. ¾ pound of sugar and ½ lemon. | 1 glass of red or Tokay wine. 10 zolotniks of isinglass (and paper). |
Historical editorial note: The historical directions use cracked cherry stones, which can release cyanide. Do not pound or eat cherry pits; use pitted fruit in a modern adaptation.
Original source: Read Russian recipe No. 2715. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.