No. 2722 — Mixed Fruit Jelly Served in a Watermelon
English historical translation of Molokhovets recipe No. 2722 from the 1901 Russian cookbook, retaining original methods and measures.
When preparing a large quantity of mixed-fruit jelly, the source suggests serving it inside a watermelon. Cut the watermelon in half, carefully remove its centre and discard the seeds. Cut some of the flesh into slices and keep it cold. Scrape the remaining pulp from the rind with a spoon, put it in a bowl and sprinkle with fine sugar.
Meanwhile prepare a double quantity of mixed-fruit jelly. Add slices of watermelon to the other fruits and berries, and stir the juice pressed from the remaining watermelon flesh into the jelly.
Set the emptied watermelon on ice, pour in a little of the clarified jelly and allow it to set. Arrange a layer of fruit, cover with more jelly, let set, and repeat until the watermelon is filled.
As this jelly is not unmoulded, the source says less isinglass is needed: 16–18 zolotniks will suffice for a large batch.