The 1901 Cookbook Archive
No. 2716 — Plum Jelly
English historical translation of Molokhovets recipe No. 2716 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 1 glass of French white wine, 3 glasses of water and ¾ pound of sugar to a boil. Peel and stone 12–18 plums and cook gently in the wine syrup until soft but not falling apart, then lift out.
Add ½ glass of dissolved isinglass to the liquid, clarify with paper or an egg white, reduce to 4 glasses and strain through a napkin.
Pour a little jelly into a mould and let set, arrange a layer of the cooked plums, add more jelly and chill; repeat until all the fruit and jelly are used.
To provide
1 glass of white wine. ¾ pound, or 2¼ glasses, of lump sugar. | 12–18 plums and 1 egg white. 10–12 zolotniks of isinglass. |
Original source: Read Russian recipe No. 2716. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.