No. 2720 — Jelly with Assorted Preserved Berries and Fruit
English historical translation of Molokhovets recipe No. 2720 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2 glasses of mixed fruit preserves with their syrup: peaches, apricots, pineapple, plums, pears, bergamot pears, grapes, garden and wild strawberries, raspberries, gooseberries, apples, currants or similar fruit.
Lift out the berries and fruit. Pour the syrup into a saucepan, dilute with water, add ½ glass of isinglass solution and, if desired, ¼ glass of wine and sugar if it is not sweet enough. Clarify with paper and strain through a damp napkin.
Pour a little jelly into a mould; when set, arrange some fruit on top and cover with more jelly. Chill and continue layering until the mould is full.
To provide
2 glasses of preserves and 8 zolotniks of isinglass. | If desired ¼ glass of wine and additional sugar. |