The 1901 Cookbook Archive
No. 2726 — Cornflower Mousse
English historical translation of Molokhovets recipe No. 2726 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the cornflower jelly according to recipe No. 1975 and reduce to 3 glasses of liquid before making the mousse.
To provide
About ¼ pound of cornflowers. 1 glass of sugar and 5 zolotniks of isinglass. | 1 large lemon. ¾ of a small glass of maraschino. |
Historical editorial note: This is a historic flower-based dessert. Only verified edible, pesticide-free cornflowers should be used in any modern adaptation.
Original source: Read Russian recipe No. 2726. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.