No. 2717 — Cranberry Jelly
English historical translation of Molokhovets recipe No. 2717 from the 1901 Russian cookbook, retaining original methods and measures.
Cover 1 glass of cranberries or barberries with water, add a piece of vanilla ¾ vershok long cut into several pieces and ¾–1 pound of sugar rubbed with the zest of 1 lemon. Boil until the berries soften, then strain.
Add 1 teaspoon of white rum or Madeira and ½ glass of isinglass solution, making about 4 glasses of liquid in all. Strain through a napkin and leave to set.
Instead of rum, vanilla and lemon zest, one may add 2½ tablespoons of rosewater to flavour the jelly, but only after it has been clarified and strained.
To provide
1 glass of cranberries or barberries. About ½ pound; ¾ vershok of vanilla, lemon zest, rum, or 2½ | tablespoons of rosewater. ¾–1 pound of sugar. 10–12 zolotniks of isinglass. |