No. 2724 — Lemon Mousse
English historical translation of Molokhovets recipe No. 2724 from the 1901 Russian cookbook, retaining original methods and measures.
Dissolve ⅝ pound of sugar in 3 glasses of water, add thinly cut zest of a lemon and bring to a boil. Pour in ¼ glass of isinglass dissolved in water, maintaining about 3 glasses of liquid in total.
Squeeze and strain the juice of 1 large lemon into the jelly. As it begins to cool, whisk vigorously over ice until the mixture thickens and turns white. If desired add 1 small glass of rum, then transfer to a mould and place on ice.
The mousse can be delicately coloured with cranberry juice. Alternatively divide it into two portions, tint one and leave the other white.
To provide
1 glass of sugar, about ½ pound. 1 large lemon. 5 zolotniks of isinglass. | (1 small glass of rum). (1 tablespoon of cranberry juice for colouring). |