The 1901 Cookbook Archive
No. 2721 — Simple Jelly with Apples and Prunes
English historical translation of Molokhovets recipe No. 2721 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 apples, core and quarter each, cook in water with 2–3 lumps of sugar and drain in a sieve. Scald ¼ pound of French prunes with boiling water, cover and leave until completely soft; drain.
Arrange the cooked apples and prunes in a mould and cover with jelly made from 5 gelatin sheets, ⅜ pound of sugar, 1 small glass of wine and juice of 1 lemon. Make 2–2½ glasses of jelly in all.
Let set, then unmould onto a serving platter. Alternatively chill and serve directly in a salad bowl.
To provide
3 apples and ¼ pound of prunes. ⅜ pound of sugar and 1 lemon. | 5 gelatin sheets. 1 small glass of wine. |
Original source: Read Russian recipe No. 2721. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.